Creamy Pesto with Ravioli, Asparagus and Sun Dried Tomatoes

Taste the best of the season in this creamy pesto with cheese ravioli, fresh asparagus, and sun dried tomatoes. It’s an easy and delicious summer weeknight meal.

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On one of my most recent adventures to Nashville, I (of course) stopped in to Trader Joe’s to stock up on old and new favorites. This particular journey I found myself flinging all kinds of newly found items into my shopping cart. One item that became a projectile happened to be dried mini cheese ravioli. 

Yes, I got all excited over their small cuteness.

Once I got them into my kitchen I found I couldn’t just throw them into just any old sauce – they were just too special. So I made a creamy pesto sauce by mixing basil pesto and Greek yogurt together and tossed in some roasted asparagus, garlic, and sun dried tomatoes. Roasting vegetables has become my go-to vegetable cooking method and the combination definitely did the mini raviolis justice.

Feel free to use regular (less exciting) sized ravioli if you cannot find minis, which was the caser when I remade this recipe to update the photos. ‘Twas a sad day but dang it if it wasn’t still delicious. Hard to deny a creamy pesto with any type of ravioli.

Post updated 6/3/2024, photo above is the original.

Two years ago: Guiltless Cajun Chicken Alfredo

CREAMY PESTO WITH RAVIOLI, ASPARAGUS AND SUN DRIED TOMATOES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 10 oz. cheese ravioli
• 1 lb. asparagus, trimmed
• 1/2 head of garlic, peeled and thinly sliced
• Olive oil
• Salt and pepper
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil pesto
• 1/4 cup plain Greek yogurt*
• 1/3 cup julienned sun dried tomatoes, drained

Directions

1. Preheat the oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper.
2. In a large pot of boiling water, cook pasta according to package instructions; drain well and return to pot.
3. While the pasta cooks, place the asparagus in a single layer onto the prepared baking sheet. Top with garlic slices, drizzle with olive oil, salt and pepper to taste; gently toss to combine.
4. Place into the oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1.5-inch pieces.
5. In the pot with the pasta, add and combine the asparagus, pesto, Greek yogurt, and sun dried tomatoes. Serve.

Notes

*I've also used cream cheese and some reserved pasta cooking water in a pinch.

Source: Adapted from Damn Delicious and Little Bitty Bakes (website no longer active).