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Ravioli with Parsley Pesto

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Ravioli with Parsley Pesto

Ravioli with Parsley Pesto

Jessica Braider
Scramble fan Robyn Muncy shared her special pesto recipe with us which uses more parsley than basil and walnuts instead of pine nuts and the results are wonderful!
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings


  • 20 oz. reduced-fat cheese ravioli (use wheat/gluten-free, if needed)
  • 1 3/4 cups fresh flat leaf parsley tightly packed
  • 1/4 cup fresh basil tightly packed + a handful of sliced basil for serving
  • 1/2 cup walnuts
  • 3/4 cup grated Parmesan cheese
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2/3 cup extra virgin olive oil
  • 2 tomatoes chopped


  • Cook the ravioli according to package directions and drain it.
  • Meanwhile, in a food processor or blender, coarsely chop the parsley, 1/4 cup basil, walnuts, Parmesan cheese, garlic, salt, and pepper. Then, slowly add the oil and continue to process the pesto until it is well combined.
  • In a serving bowl, gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use (keeping it in the ‘fridge for up to a week or scooped into an ice cube tray in the freezer for 3 months).
  • Top the ravioli with the tomatoes and a handful of fresh basil. Serve it immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Cook the ravioli and store tossed with a little oil to prevent sticking, shred the cheese if necessary and refrigerate, peel the garlic, prepare and refrigerate the pesto, chop the tomatoes, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/4 tsp. red pepper flakes to the blender with the pesto ingredients.
Tip: If you have overripe tomatoes, don't throw them away! You can use them to create tomato soup, tomato juice, and more. Look here for more suggestions and details.
Nutritional Information Per Serving (% based upon daily values): Calories 254, Total Fat: 11g, 16%; Saturated Fat: 5g, 24%; Cholesterol: 47mg, 16%; Sodium: 325mg, 13.5%; Total Carbohydrate: 28g, 9.5%; Dietary Fiber: 2g, 5.5%; Sugar: 3g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Picnic, Potluck/Buffet, Spring, Summer, Vegetarian
Tried this recipe?Let us know how it was!
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