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Cashew Pesto Ravioli

A simple Italian inspired dinner, made with a fresh creamy cashew pesto sauce. The pesto sauce is creamy thanks to the buttery and mild salty sweet flavor of cashews.

You’ll be amazed at the velvety texture of the pesto sauce achieved with raw cashews, heavy cream and the pasta water.

Read More Here – The Truth About Cashews

All you need are five simple ingredients for this easy to make weeknight meal.

You can use your favorite flavor and brand of frozen or refrigerated ravioli. Using your favorite ravioli makes this Cashew Pesto Ravioli dish versatile.

Cashew Pesto Ravioli

1 20-ounce package (or 2 10-ounce packages) refrigerated ravioli pasta of choice

2 cups frozen peas and carrots

½ cup cashew pesto sauce, find recipe HERE

¼ to ⅓ cup heavy cream, can sub for half and half

1/8 cup olive oil

salt for taste

Cook ravioli according to package instructions, typically 4-5 minutes. Last 2 minutes add frozen peas and carrots.

Reserve 1 cup of the pasta cooking water before draining.

In a large bowl, combine the cashew pesto and heavy cream, stir to mix well.

Add the cooked ravioli and vegetables to the pesto mixture. Add a little of the pasta cooking water, about ¼ cup to start, and toss to combine. Drizzle part or all of the 1/8 cup of olive oil to your desired consistency or texture and mix in.

Taste and adjust seasoning or add more cashew pesto to your liking. Plate and serve with this Toasted Sourdough Garlic Cheese Bread.

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