I enjoy this recipe because it’s incredibly fast and uses just a handful of ingredients. I like how the sun-dried tomato pesto brings bold flavor instantly, while the cream and pasta water create a silky sauce that coats the ravioli perfectly. It feels indulgent without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tbsp sun-dried tomato pesto 1 clove garlic, minced 3–4 fresh basil leaves, sliced 125 ml / 1/2 cup light or single cream 125 ml / 1/2 cup reserved pasta water salt to taste pepper to taste Parmesan cheese for serving
Directions
I start by cooking the ravioli according to the package instructions. As soon as I drop the ravioli into the boiling water, I begin the sauce. I add the sun-dried tomato pesto and minced garlic to a frying pan over low heat and stir gently.
I add the sliced basil leaves and cream, then let the sauce simmer for 1–2 minutes until warmed through and fragrant. Once the ravioli is cooked, I drain it while reserving about half a cup of the pasta water.
I add the ravioli directly to the pan along with half of the reserved pasta water and toss everything together. I season with salt and pepper to taste and only add more pasta water if the sauce feels too thick. I serve it immediately with freshly grated Parmesan cheese.
Servings and Timing
I get about 4 servings from this recipe. The total time is around 5 minutes, making it ideal for a quick lunch or weeknight dinner.
Variations
I sometimes add sautéed mushrooms or spinach for extra texture and color. If I want a sharper flavor, I mix in a little grated Parmesan directly into the sauce. For a lighter version, I reduce the cream slightly and rely more on the pasta water.
Storage/Reheating
I prefer serving this sauce fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently on the stove with a splash of water or cream to loosen the sauce.
FAQs
Can I use a different type of pesto?
I like sun-dried tomato pesto best, but I sometimes use basil pesto for a different flavor profile.
What type of ravioli works best?
I usually use cheese ravioli, but spinach or mushroom-filled ravioli also pair well with this sauce.
Can I make this sauce without cream?
I’ve made it without cream by using more pasta water, though the sauce will be lighter and less rich.
Why is pasta water important in this recipe?
I use pasta water because it helps the sauce cling to the ravioli and creates a smoother texture.
Can I add protein to this dish?
I sometimes add cooked chicken or crispy pancetta when I want to make it more filling.
Conclusion
I keep this 5 minute ravioli sauce in my regular rotation because it’s quick, flavorful, and reliable. Whenever I need a fast meal that still feels comforting and homemade, this is the sauce I turn to.
