Four Cheese Ravioli with Pesto

Name: Four Cheese Ravioli with Pesto
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 serves
Ingredients: San Remo Four Cheese Ravioli; 1 garlic clove; 15g pine nuts; 1 cup basil leaves; 20g grated parmesan; 1/3 cup olive oil; Sea salt & cracked black pepper; Basil leaves; Parmesan, grated to garnish

If you’re craving an authentic Italian meal that combines rich, cheesy goodness with fresh, herbaceous flavours, San Remo’s Four Cheese Ravioli with Pesto is the perfect dish. This classic combination of cheese ravioli filled with four premium cheeses, paired with a vibrant pesto sauce, delivers a flavour explosion that’s both comforting and delicious.

In this recipe, we’ll guide you through everything you need to know about making this unforgettable dish, from selecting the best ingredients to perfecting the cooking technique. Whether you’re an experienced chef or a beginner, this pesto ravioli recipe will elevate your dining experience with minimal effort.

San Remo’s Four Cheese Ravioli with Pesto brings the best of Italian cuisine to your plate in just a few simple steps. From the creamy, melt-in-your-mouth cheese ravioli to the vibrant and aromatic pesto sauce, this dish is a true celebration of flavour and tradition. Whether you’re cooking for a weeknight dinner or a special occasion, pesto ravioli is sure to satisfy your taste buds.

Try out the recipe today and enjoy the rich, authentic flavours of Italy from the comfort of your own kitchen!

prep time

10

minuti
cook time

6

minuti
serves

2

people

Ingredients

San Remo Four Cheese Ravioli
1 garlic clove
15g pine nuts
1 cup basil leaves
20g grated parmesan
1/3 cup olive oil
Sea salt & cracked black pepper
Basil leaves
Parmesan, grated to garnish

Method

Place garlic and pine nuts into a food processor and blend until a rough paste forms.
Add basil leaves and continue to blend.
Add parmesan, pulse to combine, then drizzle in the olive oil whilst pulsing. Season to taste with salt and pepper.
In a pot of boiling salted water, add the pasta and cook as per packet instructions.
Return the pasta to the pasta pot, pour the sauce over the pasta and gently stir to coat.
Garnish with extra parmesan and basil leaves.
Serve and enjoy!

Tips & Tricks

Cooking Tips for Beginners: Prep Ahead: Start by measuring out your ingredients, including the pesto, ravioli, and any garnishes. If you're using store bought pesto, have it ready to go. If you're making it from scratch, ensure the basil, garlic, nuts, and cheese are prepared beforehand. Cook Ravioli Gently: Bring a large pot of salted water to a gentle boil. Drop the ravioli in carefully, ensuring they have plenty of room to float freely. Fresh ravioli only needs around 4-6 minutes to cook until they rise to the surface. Take care not to overcook! Prepare the Pesto for Extra Flavour: If making homemade pesto, blend basil, garlic, pine nuts, olive oil, and parmesan in a food processor until smooth. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if needed.
Achieving the Perfect Dish: Combine Ravioli and Pesto Carefully: Once the ravioli is cooked, drain it gently, reserving a bit of the pasta water. Toss the ravioli with the pesto, adding a little pasta water to help the pesto coat the ravioli evenly and smoothly. Use the Right Amount of Pesto: Pesto is rich, so use it sparingly - just enough to coat the ravioli without overwhelming the delicate cheese flavour. If you prefer your ravioli with a bit more sauce, feel free to add a little more, but don't drown the ravioli. Garnish for the Perfect Finish: Top the dish with some freshly grated parmesan, extra pine nuts, and a few fresh basil leaves to enhance both the flavour and appearance.
Common Mistakes to Avoid: Overcooking the Ravioli: It’s easy to overcook ravioli, especially fresh ones. Once they float to the surface of the boiling water, they are ready. Remove them promptly to avoid a soggy, broken texture. Not Draining Ravioli Properly: When draining ravioli, handle it carefully to prevent tearing. Don't leave the cooked ravioli sitting in the colander for too long after draining, or it will stick together. Using Too Much Pesto: Pesto is flavourful but rich, so it’s important to use just the right amount. Overdressing the ravioli can overpower the dish. Add a small amount first, and then adjust based on your taste preference.
Bonus Tips: Make Your Own Pesto: If you have the time, making homemade pesto can take your dish to the next level. You can even swap out the pine nuts for walnuts or almonds for a twist on the classic recipe. Pair with a Side Salad: This ravioli dish pairs beautifully with a light side salad dressed with a simple vinaigrette. The freshness of the greens will complement the richness of the cheese and pesto.

Frequently Asked Questions

How long does it take to cook San Remo’s Four Cheese Ravioli?

Cooking San Remo’s Four Cheese Ravioli is quick and easy. It typically takes 4-6 minutes to cook fresh ravioli once it’s dropped into boiling salted water. The ravioli will float to the surface when it’s ready, signalling that it's done.

Can I use homemade pesto instead of store-bought?

Absolutely! Homemade pesto is a great option and can be easily customised to your taste. The homemade version often has a fresher flavour and gives you the freedom to adjust the ingredients. Simply follow the pesto recipe above, using fresh basil, pine nuts, garlic, and Parmesan to create your own delicious sauce.

Can I make the pesto ahead of time?

Yes, you can make pesto ahead of time! It’s actually a great option to save time on busy days. Store the pesto in an airtight container in the fridge for up to 3-4 days. To prevent the pesto from turning brown, drizzle a thin layer of olive oil on top before sealing the container. You can also freeze pesto in small batches for up to 3 months.

Can I substitute any ingredients in the pesto?

Yes, pesto is quite versatile! Here are some ingredient swaps you can try: Nuts: Swap pine nuts with walnuts, cashews, or almonds for a different flavour. Cheese: If you don’t have Parmesan, you can use Pecorino Romano or Grana Padano as a substitute. Basil: While basil is traditional, you can also experiment with spinach or arugula for a unique twist on the flavour. Just keep in mind that substitutions will change the flavour profile slightly, but the pesto will still be delicious!

How can I make the ravioli dish healthier?

To make Four Cheese Ravioli with Pesto a bit lighter, you can: Opt for whole wheat ravioli if available, for added fibre. Reduce the amount of cheese in the pesto sauce by using less Parmesan or substituting some of it with nutritional yeast for a dairy-free version. Add vegetables: Toss in sautéed spinach, roasted cherry tomatoes, or grilled zucchini for extra nutrients. These small adjustments can make the dish more balanced while still keeping it flavourful.

Can I use frozen ravioli instead of fresh?

Yes! You can definitely use frozen San Remo Four Cheese Ravioli. Just follow the same cooking method and add the frozen ravioli directly to the boiling water. It may take an extra 1-2 minutes to cook compared to fresh ravioli, so keep an eye on it. Once they float to the surface, they’re ready to go!