Creamy Pesto with Ravioli, Asparagus and Sun Dried Tomatoes

by Erin

Taste the best of the season in this creamy pesto with cheese ravioli, fresh asparagus, and sun dried tomatoes. It’s an easy and delicious summer weeknight meal.

Creamy Pesto with Ravioli, Asparagus and Sun Dried Tomatoes.

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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. 

Yes, I got all excited over their small cuteness.

Creamy Pesto with Ravioli.

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 basil 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.

Feel free to use regular (less exciting) sized ravioli if you cannot find minis, which was the caser when I remade this recipe to update the photos. ‘Twas a sad day but dang it if it wasn’t still delicious. Hard to deny a creamy pesto with any type of ravioli.

Creamy Pesto with Mini Ravioli

Post updated 6/3/2024, photo above is the original.

Two years ago: Guiltless Cajun Chicken Alfredo

Creamy Pesto with Ravioli, Asparagus and Sun Dried Tomatoes.


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 10 oz. cheese ravioli
  • 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 cup basil pesto
  • 1/4 cup plain Greek yogurt*
  • 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; 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.


*I've also used cream cheese and some reserved pasta cooking water in a pinch.

Did You Make This Recipe?
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Source: Adapted from Damn Delicious and Little Bitty Bakes (website no longer active).

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Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce October 6, 2021 - 6:13 pm

[…] The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory. One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes […]

Kevin @ Closet Cooking April 17, 2013 - 10:10 am

This sounds like a really tasty pasta!

Colleen, The Smart Cookie Cook April 16, 2013 - 7:19 pm

Mini raviolis? Why didn’t I know those existed?? This looks delish!

Mr. & Mrs. P April 16, 2013 - 4:03 pm

What a delicious weeknight meal!!! Love the sweet sun dried tomatoes!

Jessica@AKitchenAddiction April 16, 2013 - 9:52 am

This sounds so good!!

ashley - baker by nature April 15, 2013 - 7:16 pm

Hello, perfect Spring pasta! I’ll take a plate, please!

Tara @ Chip Chip Hooray April 15, 2013 - 2:54 pm

I recognize this plate too!! ;)

spiffycookie April 15, 2013 - 3:05 pm

I was waiting for someone to notice ;-)

ErinsFoodFiles April 15, 2013 - 1:15 pm

This looks delicious!

Rachel @ Bakerita April 15, 2013 - 11:28 am

These are so cute, and look so delicious!! I love that you made a creamy pesto with Greek yogurt, so smart. Definitely trying this out.

Georgia @ The Comfort of Cooking April 15, 2013 - 10:41 am

So mouthwatering! What a great weeknight meal!

Kayle (The Cooking Actress) April 15, 2013 - 8:24 am

Mini things are just tooo adorable :P

This sauce sounds ahmaaaazinggg!

Tracey April 15, 2013 - 7:53 am

I was obsessed with those little mini cheese ravioli too! The last few times I’ve made to TJ’s though they didn’t have them. I’m going to keep hope alive, maybe they’ll come back :) Love this sauce, asparagus is so good and cheap right now!


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