This post may contain affiliate links, read my disclosure policy for details.
This Four Cheese Ravioli Pasta is a classic Italian dish consisting of tender pasta pockets filled with a luxurious blend of four different cheeses. The ravioli is drenched in a delicious sundried tomato pesto cream sauce. This pasta meal is family-friendly, comforting, and easy to make.
You can have pasta anytime, but cool weather definitely brings an urge to nestle in with something warm and cozy. Sun-dried tomato pesto and fresh basil leaves pair with heavy cream and chicken broth to make a rich, creamy sauce that is quick and easy to prepare even on a weeknight. So whether you’re chilled and need to warm up, or it’s been a long day and you need to wind down, cheese ravioli pasta is there for you!
Why I Love This Recipe
- It’s quick and easy: Cooks in minutes, making it a convenient option for busy weeknights.
- It’s comfort food. It’s a comforting and satisfying meal that appeals to all ages!
- It’s rich and creamy. Sun-dried tomato pesto, nutrient-rich broth, and heavy cream join together to make a rich, creamy sauce perfect for dressing up pasta.
Ingredients You’ll Need
- Cheese ravioli: Use fresh or frozen ravioli or go all out and make your own. I used cheese ravioli but you can use your favorite kind of ravioli.
- Sauce base: Heavy cream, chicken broth, and tomato pesto make the base for our creamy sauce. You can sub half and half for a lighter option.
- Seasonings: Additional flavor comes from the fresh basil leaves, oregano, and red pepper flakes. Feel free to use Italian seasoning or experiment with other herbs. Of course, add salt and pepper to taste.
- Parmesan cheese: Nutty Parmesan serves as the flavorful garnish for our cheesy ravioli. Leave out if desired.
How To Make Cheese Ravioli Pasta
Step 1: Make the ravioli. Cook the ravioli according to the package instructions and set it aside.
Step 2: Prepare the ravioli sauce. Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic and sauté for a minute.
Step 3: Add pesto and broth. Stir in the tomato pesto, followed by chicken broth, and let it boil for 2-3 minutes.
Step 4: Mix in heavy cream and seasonings. Pour in the heavy cream, and once it starts to boil, add the basil leaves, oregano, red pepper flakes, salt, and pepper. Let it simmer for 2 minutes.
Step 5: Combine sauce and ravioli. Add the cooked ravioli and toss it in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss it again.
Step 6: Garnish with Parmesan and serve. Once done, garnish with grated Parmesan cheese and serve.
Tips To Make Ravioli Pasta
- Cook Al Dente: Boil the ravioli until they float to the surface of the water, then cook for an additional minute or two for a perfectly al dente texture.
- Serve Immediately: Ravioli are best enjoyed hot and fresh out of the pot, so serve them as soon as they’re cooked.
- Sauce: If the sauce seems too thick, you can adjust the consistency by adding a bit more chicken broth or pasta water. If it’s too thin, let it simmer a bit longer to reduce and thicken.
- Save Some Pasta Water: Reserve a cup of pasta cooking water to thin out the sauce if needed.
- Garnish with Fresh Herbs: Sprinkle chopped parsley or basil on top for a pop of color and freshness.
What to Serve with Four Cheese Ravioli?
Cheese Ravioli Pasta is a rich dish so pairing it with fresh vegetables or a salad balances the meal. Our favorite options include Air Fryer Parmesan Asparagus and Brussels Sprouts Salad. Add in a Crusty bread for dipping in the leftover ravioli sauce and Cottage Cheese Ice Cream or Flourless Chocolate Torte for dessert, and you’ve got a full meal.
Storing and Reheating
Storing: Keep for 2-3 days in an airtight container in the refrigerator.
To reheat: Reheat gently on the stove over medium heat until warmed through.
Freezing: Let the ravioli cool to room temperature and then place in an airtight container. Freeze the pasta for 1-2 months.
Alternative Cooking Method
Baking: Arrange boiled ravioli in a baking dish, top with the tomato pesto cream sauce and cheese, then bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Frequently Asked Questions
Add frozen ravioli in a pot of boiling water and let the raviolis boil for 4-5 minutes as you gently stir inbetween. Once they have floated for 2 minutes, they are fully cooked.
Avoid overcrowding the pot and stir gently to prevent them from clumping together. Add them directly to the sauce or toss them with a bit of butter or oil to prevent sticking.
Four cheese ravioli filling is usually made with Ricotta, Fontina, mozzarella, and Parmesan cheese.
More Pasta Recipes
- Boursin Cheese Pasta
- Creamy Cheese and Spinach Ravioli
- Asiago Tortellini Alfredo with Grilled Chicken
- Italian Pastina Pasta
- Angel Hair Shrimp Scampi Pasta
- Creamy Chicken Tortellini Pasta
Whether you’re cooking for a special occasion or simply craving a comforting meal, this classic Italian favorite delivers on taste, texture, and satisfaction. Enjoy the homemade goodness and savor every cheesy bite!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Four Cheese Ravioli Pasta
Ingredients
- 2 lb cheese ravioli, frozen or fresh
- 2 tablespoon unsalted butter
- 2 teaspoon minced garlic
- ½ cup sun-dried tomato pesto
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ¼ cup packed fresh basil leaves, sliced
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ¾ teaspoon salt, or more to taste
- ¾ teaspoon ground pepper, or more to taste
- ¼ cup grated parmesan cheese
- 1 cup pasta cooked water, reserved if needed
Instructions
- Cook the ravioli according to the package instructions and set it aside.
- Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic and sauté for a minute.
- Stir in the tomato pesto, followed by chicken broth, and let it boil for 2-3 minutes.
- Pour in the heavy cream, and once it starts to boil, add the basil leaves, oregano, red pepper flakes, salt, and pepper. Let it simmer for 2 minutes.
- Add the cooked ravioli and toss it in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss it again.
- Once done, garnish with grated Parmesan cheese and serve.
Notes
- Cook Al Dente: Boil the ravioli until they float to the surface of the water, then cook for an additional minute or two for a perfectly al dente texture.
- Serve Immediately: Ravioli are best enjoyed hot and fresh out of the pot, so serve them as soon as they’re cooked.
- Sauce: If the sauce seems too thick, you can adjust the consistency by adding a bit more chicken broth or pasta water. If it’s too thin, let it simmer a bit longer to reduce and thicken.
- Save Some Pasta Water: Reserve a cup of pasta cooking water to thin out the sauce if needed.
- Garnish with Fresh Herbs: Sprinkle chopped parsley or basil on top for a pop of color and freshness.
One of my favorite dishes 👍👍👍
One of my favorite dishes