From Paolobertoncin's kitchen in Italy.

Originally published on Cookpad Italy as Ravioli aromi e ricotta con pesto di basilico e Philadelphia, with US measurements.

Ricotta and Herb Ravioli with Basil Pesto and Cream Cheese

Name: Ricotta and Herb Ravioli with Basil Pesto and Cream Cheese
Total time: 600 s
Cuisine: American
Ingredients: 1.1 pounds ricotta and herb ravioli (500 grams); 1 large bunch fresh basil; 1 tablespoon pine nuts; 3 tablespoons cream cheese (such as Philadelphia); 1 tablespoon butter; Chili powder, for garnish; Extra-virgin olive oil

Paolobertoncin @cookpaolo

Trieste (Barcola)

Even though ravioli are easy to make, they can be time-consuming. Fortunately, store-bought fresh ravioli are now excellent quality and cook in just a few minutes. Here’s a quick and tasty recipe to dress them up.

Paolobertoncin @cookpaolo

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Ingredients

10 minutes

1.1 poundsricotta and herb ravioli (500 grams)
1large bunch fresh basil
1 tablespoonpine nuts
3 tablespoonscream cheese (such as Philadelphia)
1 tablespoonbutter
Chili powder, for garnish
Extra-virgin olive oil

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Steps

10 minutes

1

Wash the basil and place it in a blender or food processor. Add the pine nuts and extra-virgin olive oil, then blend to make a pesto. Add the cream cheese and blend until smooth. If the mixture is too thick, add a little water to reach a creamy consistency.
2

In a skillet, bring a small amount of water to a boil. Add the freshly cooked ravioli, remove most of the water, then add the butter. Gently toss the ravioli and add the pesto cream.
3

Serve the ravioli with extra pesto cream on top and garnish with chili powder.

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Cooksnaps

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Paolobertoncin @cookpaolo

Published in the US on August 10, 2025 14:00

Trieste (Barcola)

Biologo microscopia elettronica TEM bricolage vela alpinismo cucinaIn cucina cerco di provare ogni giorno nuove ricette e sapori a patto che siano semplici e veloci il mio intento è#dalsupermercatoallatavolain15minutiSolo nei WE provo qualche ricetta poco più complessa