I love having a quick weeknight go-to recipe in my back pocket for when I need it. And this creamy ravioli with pesto is definitely one of those. This pesto is a little different from others because there is no basil in it. This is a spinach pesto that's made with blanched baby spinach and pumpkin seeds. Of course if you want some basil, feel free to add some in, but if you don't this spinach pesto will work just great as is.

Ingredients

Here are all of the ingredients you'll need to make this delicious spinach pesto and creamy ravioli. Be sure to check out substitutions for more options and ideas.

• baby spinach
• pumpkin seeds
• garlic
• lemon juice & zest
• parmigiano reggiano
• extra virgin olive oil
• kosher salt
• ravioli (fresh or frozen)
• peas (frozen)
• crème fraîche
• flaky salt  

How To Make Spinach Pesto

Making this spinach pesto is so easy and a really nice change from regular basil pesto.

I prefer to blanch the spinach very quickly to maintain a more vibrant green colour. However, if you want to skip it, you can.

Because I'm using this spinach pesto for the ravioli, it makes sense to blanch it in a large pot of water which will also be used to cook the ravioli and the peas. So, it's really not any extra work.

Bring a large pot of water to a boil. Fill a large bowl with ice and cold water. Once boiling, blanch the baby spinach for 15 seconds and then transfer to the ice bath.

Remove and squeeze out water and set the spinach aside. Keep the water in the pot on a low boil (covered) for the pasta.

In a food processor, combine the pumpkin seeds, garlic and lemon juice. Process until most of the seeds and garlic have broken up. Add the spinach, parmesan, olive oil, water and salt. Pulse until combined and mostly smooth. Set aside.

How to Make Creamy Pesto Ravioli

Once you have the spinach pesto done, making the ravioli with pesto is super easy.

For the ravioli, I prefer using a spinach and ricotta type filling, but honestly, anything goes. Use whatever you like.

To make the pesto creamy, you're going to use some crème fraîche which adds the best creamy, decadent flavour. Because crème fraîche doesn't curdle due to it's high fat content, it's ideal to use in things like sauces and soups., Which is why I opted to use it in this ravioli with pesto.

In the same large pot used to blanch the spinach, bring back up to a boil if needed and salt the water. Cook the ravioli and peas according to package directions. Drain and set aside.

Heat a nonstick skillet over low heat. Add the ravioli, peas and the pesto and stir to combine. Stir in the crème fraîche and lemon zest. Season with salt and pepper.

Divide onto plates and season with flaky salt and pepper if needed. Drizzle with a little more olive oil. Enjoy!

Tips

• Blanch the spinach: this helps to retain the more vibrant green colour of the pesto, so for aesthetic purposes, I definitely recommend blanching. If you're going to be boiling water for the ravioli or other pasta, just blanch the spinach first and then use the pot to cook your pasta, it's no extra work.
• Toast the seeds: whether you're using nuts or seeds, toast them beforehand. This simple task adds such a great flavour to the pesto and I always recommend toasting the nuts or seeds prior to blitzing in the food processor.
• Salt the water: don't forget to salt the pot of water for your pasta.
• Add the blanched spinach last: when making the spinach pesto, add the blanched spinach last. This also helps to maintain the bright green colour, as it has less time to oxidize.

Substitutions

• No crème fraîche: although I think this adds a great flavour, it can be hard to find and expensive. You can make your own crème fraîche at home ahead of time by following this simple method from Serious Eats. Or you can use ricotta instead, although it won't be as smooth and it has a different flavour. Traditionally, sour cream or Greek yogurt can be substituted for crème fraîche, however, they wouldn't work the same for this specific recipe.
• Pumpkin seeds: you can use pretty much any nut/seed in pesto. My top ones would be walnuts, pine nuts, or almonds. Just remember to toast them first!
• Spinach: if you don't want to use (or don't have) baby spinach, you can try this with baby arugula (it will have a stronger, peppery flavour) or of course, use basil.
• No peas: you can omit them and use another vegetable instead. Steamed broccoli would be great added in here as well.

More Pasta Recipes to Try:

I really, really love noodles and pasta, so be sure to check out these other fun recipes!

• Cold Noodle Salad with Spicy Peanut Thai Red Curry Sauce
• Harissa Pasta with Burrata
• Pan Fried Gnocchi with Sage & Brown Butter
• Easy Miso Carbonara
• Easy Chili Crisp Noodles
• Pasta with Burrata and Sausage
• Soba Noodles with Peanut Sauce and Crunchy Celery
• Healthy Pad Thai
• Chicken Noodle Salad with Thai Bang-Bang Sauce
• Instant Pot Ramen with Crispy Pork

Are you ready to make this? Let's get to it!

As always, if you make this ravioli with spinach pesto please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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