Red Pesto Ricotta Ravioli

This creamy red pesto ricotta ravioli is ready in just 15 minutes. Simple ingredients, big flavors, and the kind of comfort food everyone loves!

Always looking for new ways to dress up ravioli? Don’t miss my Ravioli with mushroom chorizo sauce, Tuscan ravioli or this dreamy Marry me tortellini.

Why you’ll love this ravioli sauce recipe

This is the kind of pasta that wins everyone over. It’s perfect for a busy weeknight but cozy and impressive enough to serve at a dinner gathering. It’s simple, satisfying, and downright irresistible.

And if you’re a sauce-lover, just like me, you’ll be in heaven. The ricotta and red pesto make a smooth, hearty sauce that clings beautifully to the pasta. Pure comfort food, no overthinking required.

The best part? There’s nothing fancy here, just everyday ingredients that come together in a blitz to make a no-fuss, crowd-pleasing dinner you’ll want on repeat.

Watch the recipe video

Follow along with my step-by-step video, or cook with me on YouTube!

🔥Pro tip

Use your favorite store-bought ravioli or tortellini. Both cheese and meat-filled varieties work perfect for this creamy red pesto sauce.

Ingredients

• Fresh store-bought ravioli
• Olive oil
• Garlic
• Tomato paste
• Red pesto
• Ricotta
• Salt and black pepper
• Fresh basil
• Chili flakes

What is red pesto?

Red pesto (pesto rosso) is a bold twist on the classic green pesto. Made with sun-dried tomatoes, Parmesan, olive oil, garlic, and sometimes nuts. Perfect for tossing with pasta or spreading on bread.

What can I use instead of ricotta in this sauce?

If you don’t have ricotta on hand, no worries! You can swap it out for mascarpone, cream cheese, or a splash of cooking cream. Each option gives the sauce a slightly different richness, but they all make it smooth and delicious.

Can I add vegetables to the sauce?

Definitely! This ravioli sauce recipe is super flexible. Add in spinach, roasted bell peppers, cherry tomatoes, sun-dried tomatoes, or sautéed veggies like zucchini or eggplant. They’ll add texture and extra flavor.

Can I use green pesto instead of red pesto?

Yes! Green basil pesto works just as well. It’ll give the sauce a fresher, more herby flavor, while red pesto brings a deeper, tangier, tomato-based taste. Both versions are delicious, so use whichever you love most (or have in your pantry).

Serving tips

This ravioli dish comes with plenty of rich sauce, so it pairs beautifully with something light and fresh. A simple leafy green salad with balsamic dressing balances the richness.

For a veggie side, steamed or roasted broccolini rounds out the plate without overpowering the flavors.

And don’t forget some crusty bread or garlic bread on the side. It’s perfect for soaking up every last drop of that sauce.

How to store ravioli?

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: Not recommended, as the creamy ricotta sauce tend to separate once frozen and thawed, which changes the texture.

Reheat: Warm gently on the stovetop over medium-low heat in a nonstick pan, stirring occasionally. Add a splash of milk or cream to loosen the sauce if needed.