Cream Cheese Tomato Pesto Ravioli
This cream cheese and tomato pesto ravioli is a hearty, flavorful homemade pasta dish that’s sure to be a dinnertime hit! Made with fresh pasta dough, tangy cream cheese, and sun-dried tomato pesto, this ravioli is a savory dream.
Servings: 2 servings
Ingredients
For the dough:
For the filling:
- 4 oz cream cheese room temp
- 2 teaspoon tomato pesto
- ⅛ cup finely chopped mozzarella
- 1 tablespoon chopped basil
- 1 teaspoon minced garlic
- 2 tablespoon finely chopped spinach
- salt and pepper to taste
Instructions
- Before starting the filling, your dough should be pre-made and ready to roll out.
- Mix together all filling ingredients in a bowl - you can use a standard mixer, but it’s just as easy with a spatula or spoon!
- To fill the ravioli, you’ll want two dough sheets of the same size - if you’re using a pasta roller, I typically like to go between levels 4-5.
- It’s easiest when you have a ravioli mold, so you can simply line the mold with one dough sheet, fill each square with filling, roll the other dough sheet on top, and cut out each ravioli square.
- Boil around 6-8 minutes, or longer depending on how soft you like your ravioli - just don’t boil them too long, or they’ll explode!
- Top with a sauce of your choice and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to roll pasta dough: If you don’t have a pasta maker, a rolling pin or even a wine bottle will do just fine! It will take more time and elbow grease, but you’ll be able to roll your dough thin enough to fill and shape even if you don’t have fancy tools.