Creamy Pesto Ravioli – a delicious recipe with beef, milk, pesto sauce, flour, nuts, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook frozen ravioli according to package directions.
2
Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
3
Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
4
While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
5
In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Saute until lightly browned.
6
To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.
482
kcal
Calories
35
g
Fat
14
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 ounces frozen beef ravioli or 10 ounces cheese ravioli, 3/4 cup skim milk, 3 tablespoons pesto sauce, 1 tablespoon flour, and more.
Yes, Creamy Pesto Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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