Baked Ravioli with Pesto Creamy Sauce
Looking for an easy pasta dinner that doesn’t require a lot of prep or a pile of dirty dishes? This Baked Ravioli with Creamy Pesto Sauce is just the recipe to try!
Refrigerated cheese ravioli gets tossed in a creamy pesto sauce made with just three simple ingredients: cream of chicken soup, pesto, and milk. Then everything goes into one baking dish and into the oven. There’s no need to boil the ravioli first!
I love recipes like this for busy weeknights when I want a comforting homemade dinner without spending ages in the kitchen. The creamy sauce has a delicious basil pesto flavor, and the ravioli makes the dish hearty and satisfying.
Serve it with a green salad and some warm French bread for an easy family dinner. And if you’d like to add a little extra protein or vegetables, I’ve included some simple variations below.
Why You’ll Love This Baked Ravioli Recipe
- One-pan convenience: Mix the sauce and ravioli right in the baking dish.
- No pre-boiling: The refrigerated ravioli goes straight into the sauce before baking.
- Just four main ingredients: Ravioli, cream of chicken soup, pesto, and milk make this recipe wonderfully simple.
- Easy to customize: Add cooked chicken, baby spinach, or peas.
- Perfect for busy evenings: With just a few minutes of prep, the oven does most of the work.
Ingredients for Baked Ravioli with Pesto Sauce
You’ll need just four main ingredients for this easy baked ravioli dinner.
- Refrigerated ravioli: I use four-cheese ravioli, but spinach and cheese ravioli would also be delicious. Look for it in the refrigerated pasta section of your grocery store.
- Cream of chicken soup: This creates the creamy base for the sauce and gives it a savory flavor.
- Pesto sauce: Use your favorite store-bought basil pesto or make your own homemade pesto.
- Milk: Helps thin the soup and pesto into a sauce that coats the ravioli.
You’ll also need nonstick cooking spray, aluminum foil, and an 8-by-10-inch or 9-by-13-inch baking dish.
Can I Use Homemade Pesto?
Absolutely! Homemade pesto is a delicious option if you have fresh basil on hand. Pesto typically combines basil, garlic, Parmesan cheese, pine nuts, and olive oil. If you’ve looking for a great Homemade Pesto Recipe – I’ve got one for you here!
You can also use your favorite jarred pesto to keep this dinner extra easy.
How to Make Baked Ravioli with Creamy Pesto Sauce
1. Preheat the oven
Preheat your oven to 350°F. Spray an 8-by-10-inch baking dish or a 9-by-13-inch baking dish with nonstick cooking spray.
2. Make the creamy pesto sauce
Add the cream of chicken soup, pesto sauce, and milk directly to the baking dish.
Whisk the ingredients together until the sauce is smooth and combined. I love that you can mix everything in the same dish you’ll use for baking!
3. Add the ravioli
Add the refrigerated ravioli to the creamy pesto sauce. Gently toss until all the ravioli is coated.
Make sure the ravioli is nestled into the sauce so it can cook evenly as it bakes.
4. Cover and bake
Cover the baking dish tightly with aluminum foil and bake at 350°F for 30–35 minutes.
Check that the ravioli is tender and heated through before serving. If you’re using frozen ravioli straight from the freezer, allow about 10 additional minutes of baking time and check for doneness.
5. Serve and enjoy
Carefully remove the foil, watching out for hot steam. Serve the creamy pesto ravioli warm, with French bread or a simple green salad on the side.
That’s it! You have a comforting pasta dinner with very little hands-on prep and only one baking dish to clean.
Can You Bake Ravioli Without Boiling It First?
Yes! That’s one of the best things about this recipe.
Refrigerated ravioli can go directly into the baking dish with the creamy pesto sauce. You don’t need to boil it in a separate pot first.
The ravioli cooks in the sauce as it bakes, which saves a step and keeps the cleanup simple. Just make sure the dish is covered while baking and check that the pasta is tender before serving.
Can You Use Frozen Ravioli?
Yes. You can use frozen ravioli instead of refrigerated ravioli.
Add approximately 10 minutes to the baking time as a starting point, then check that the ravioli is fully cooked and tender. Depending on the size and brand of ravioli, you may need a little more time.
Easy Ways to Customize This Recipe
- One of the things I love about a simple pasta recipe is how easy it is to change it up!
- Add cooked chicken. Stir bite-sized pieces of cooked chicken into the sauce before adding the ravioli. Leftover chicken or rotisserie chicken makes a convenient addition.
- Add spinach. Stir a couple of handfuls of baby spinach into the pesto mixture before adding the ravioli for an easy way to include some greens.
- Add peas. Frozen peas are another simple addition. Stir them into the sauce before baking.
- Make it richer. For a richer sauce, you can substitute heavy cream for the milk. The finished sauce will be more indulgent.
- Try another ravioli filling. Four-cheese ravioli works beautifully, but spinach and cheese ravioli is another delicious option. Choose a filling you enjoy with basil pesto.
What to Serve with Baked Ravioli
This creamy baked ravioli is a satisfying meal on its own, but a few simple sides make it even better.
- French bread: Perfect for soaking up the extra creamy pesto sauce.
- Green salad: A crisp salad provides a fresh contrast to the rich pasta.
- Roasted vegetables: Roasted broccoli or green beans make an easy vegetable side.
- Garlic bread: A favorite pairing for just about any pasta dinner.
Baked Ravioli with Creamy Pesto Sauce
Equipment
- 8"x10" baking dish You can use a 9"x13" too
Ingredients
- 1 can cream of chicken soup
- 1 cup pesto sauce
- 1 cup milk
- 16-20 ounces refrigerated ravioli I used four cheese – you could use frozen just add another 10 minutes to your baking time
Instructions
- Preheat oven to 350 degrees. Spray your baking dish with non-stick spray. I used an 8" x 10" baking dish.
- Add the cream of chicken soup, pesto sauce, and milk to the baking dish. Whisk until combined.
- Add ravioli to the baking dish. Toss until everything is well coated.
- Bake, covered with aluminum foil, for 30-35 minutes.
Notes
How to Store Leftovers
Transfer leftover baked ravioli to an airtight container and refrigerate for up to three days.
To reheat, place a serving in a microwave-safe dish and heat until thoroughly warmed. If the sauce has thickened in the refrigerator, add a small splash of milk and stir before reheating.
Frequently Asked Questions
Do I have to boil the ravioli first?
No. This recipe is designed for refrigerated ravioli that goes directly into the baking dish with the sauce. Bake it covered and check that the pasta is tender before serving.
Can I make this with frozen ravioli?
Yes. Start by adding about 10 minutes to the baking time, then check for doneness. Frozen ravioli may require additional time depending on its size and brand.
Can I use a different kind of pesto?
Yes. Homemade basil pesto or your favorite store-bought pesto can both work. The flavor will vary depending on the pesto you choose.
Can I add chicken to baked ravioli?
Yes. Add cooked, bite-sized chicken to the sauce before adding the ravioli. Using leftover or rotisserie chicken makes this an easy variation.
What size baking dish should I use?
An 8-by-10-inch baking dish works well, but a 9-by-13-inch baking dish can also be used. Choose a dish that allows the ravioli to sit in the sauce without being packed too tightly.
This Baked Ravioli with Creamy Pesto Sauce is a simple, comforting dinner that’s easy to customize and doesn’t require boiling pasta first. Keep it simple with cheese ravioli, or add chicken and vegetables to make it your own.
I hope this easy one-pan pasta recipe becomes a favorite for your busy weeknights!
More Easy Pesto Recipes
I was super impressed with this recipe. It has a very mild pesto flavor and the chicken soup gives it a “meatiness” without the meat! I used organic cream of chicken soup (yes, it’s out there!) and spinach/ricotta fresh pasta from Costco. It was very saucy but soooooo yummy. It was a perfect complement to grilled strip steaks and asparagus. Thank you!
This looks sooooo good!
That looks and sounds delicious!