Creamy Pesto Ravioli with Lemon,Broccoli & Parmesan

Creamy Pesto Ravioli with Lemon, Broccoli & Parmesan

If there’s one kind of pasta I’ll never get tired of, it’s a bowl of creamy ravioli loaded with bright greens, parmesan and fresh lemon zest. This Creamy Pesto Ravioli is rich and comforting whilst still feeling fresh and vibrant — exactly the sort of pasta I crave on slower evenings when I want something cosy but still colourful.

The sauce comes together with buttery garlic, sweet softened leeks, vibrant broccoli, basil pesto, parmesan and just a little cream to bring everything together. Finished with fresh lemon zest and lots of cracked black pepper, it’s the perfect balance of creamy, savoury and bright.

I love using spinach & ricotta ravioli for this recipe, but chicken ravioli works beautifully too.

Why You’ll Love This Recipe

- Quick and easy enough for weeknights

- Rich and creamy without feeling too heavy

- Packed with fresh flavour

- A delicious way to use broccoli

- Perfect for spring and summer pasta dinners

- Feels restaurant-worthy with minimal effort

Ingredients

- 1 box store-bought or freshly made ravioli

(spinach & ricotta or chicken both work beautifully)

- 190g pesto

- 1 head broccoli, finely diced into tiny pieces

- 1 leek, finely sliced

- 3 large garlic cloves, finely diced

- 1 heaped tbsp thick cream

- Zest of 1 lemon

- Large handful freshly grated parmesan

- Extra large knob of butter

- Good drizzle olive oil

- 1 cup reserved pasta water

- Sea salt

- Cracked black pepper

To serve:

- Extra parmesan

- Extra cracked black pepper

How To Make Creamy Pesto Ravioli

1. Cook the ravioli

Cook the ravioli in generously salted water according to packet instructions. Before draining, reserve 1 cup of pasta water.

2. Sauté the vegetables

Heat a large skillet over medium heat. Add the butter along with a generous drizzle of olive oil.

Add the garlic, season lightly with salt and pepper, and sauté for 1 minute until fragrant.

Add the finely diced broccoli and sliced leek. Stir well and cook for 3–5 minutes until the leek softens and the broccoli is vibrant green but still slightly al dente. The slight crunch from the broccoli adds such lovely texture to the dish.

3. Make the sauce

Stir through the pesto, then add 1/2 cup of the reserved pasta water along with the thick cream.

Add the parmesan and lemon zest, stirring until the sauce becomes silky and creamy.

4. Add the ravioli

Gently fold in the cooked ravioli, coating everything in the creamy pesto sauce. Add more pasta water as needed to loosen the sauce.

5. Serve

Serve immediately with extra parmesan and plenty of cracked black pepper on top.

Recipe Tips

- Finely dicing the broccoli helps it melt beautifully into the sauce whilst still keeping texture.

- Don’t skip the lemon zest — it completely lifts the richness of the pesto and parmesan.

- Pasta water is key for creating a glossy silky sauce.

- Freshly grated parmesan makes a huge difference here.

What To Serve With Creamy Pesto Ravioli

This ravioli is perfect served with:

- warm focaccia

- a crisp green salad

- roasted tomatoes

- garlic bread

- chilled white wine or sparkling lemonade

If you make this Creamy Pesto Ravioli, don’t forget the extra parmesan on top — trust me, it makes it even better.