Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

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. Just like a girl, 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 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. But feel free to use regular (less exciting) sized ravioli if you cannot find minis.

Creamy Pesto with Mini Ravioli

Two years ago: Guiltless Cajun Chicken Alfredo


Serves 4


8 oz. mini cheese ravioli (I used Trader’s Joe’s)

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 cupย basil pesto

1/4 cup plain Greek yogurt (I use 2% Chobani)

1/3 cup julienned sun dried tomatoes, drained


  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;ย 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.

Source: Adapted from Damn Delicious and Little Bitty Bakes.


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