Ravioli With Pesto Cream Sauce for National Pasta Day

It’s National Pasta Day today and in honor of the occasion, here is an easy recipe for ravioli with pesto cream sauce that I made the other night, which is a true keeper!

I’m always on the lookout for ingredients at the grocery store that I can dress up and make into a low-cost, semi-gourmet meal that the whole family enjoys. This week, I chose a frozen bag of store-brand mini cheese ravioli for about $5. I also grabbed some fresh pesto sauce that I could use with the dish and for other tasty meals and snacks during the rest of the week.

There is something so comforting about ravioli–they’re like mini packages filled with a cheesy surprise inside. And when combined with a creamy, basil and garlic pesto sauce this dish is a satisfying meal sure to please even the pickiest eaters.

I’ve found that mini ravioli is a good choice for the kids. It’s a perfect bite for them and easy to either stab with a fork or pick up by hand to devour. But the best thing about these little pasta gems is that they cook so quickly! I like to add a little broccoli too to this dish to round it out into a complete meal.

This is all you need to do:

Gather the ingredients:
-1 pound of frozen mini cheese ravioli
-3 tablespoons of pesto
-1 cup of broccoli flowerets
-3/4 cup of 2% milk
-1 tablespoon of flour
-1/4 cup of cold water
-Shredded Parmesan cheese
-Salt and pepper to taste

Bring a sauce pot (that coordinates with a steamer pot on top) of water to a boil. Add the broccoli to the steamer and place on top of the boiling water with the lid on top. Let the broccoli steam for about three minutes until it is bright green. Then, remove the steamer pot of broccoli and set aside to combine with the ravioli later.

Add the ravioli to the boiling water, stir and let boil for the recommended amount of time. While the ravioli are cooking, add the pesto sauce to a large skillet on medium heat and allow it to start cooking a bit. Add the flour to the cold water and whisk until there are no lumps. The mixture will be used to thicken the sauce. Next, add the milk to the pesto sauce in the skillet and whisk until combined. Bring to a light boil. Then add enough of the water/flour mixture to the sauce to thicken it to the consistency your prefer. Add salt and pepper to suite your taste. Then all you need to do is drain the ravioli and add it along with the broccoli to the skillet, add a handful of parmesan cheese and toss. Manga!

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