Cheese Ravioli with Lemon Artichoke Pesto

Tonya Young


My husband and I tried this recipe recently and LOVED it. Great as a meal for guests ... It's so easy and quick, but it tastes like it took hours!


★★★★★ 3 votes

15 Min
20 Min


  • 14 oz
    artichoke hearts, canned
  • 3 clove
  • 3/4 c
    basil, fresh
  • 1/3 c
    water, cold
  • 1/2 c
    parmesan cheese
  • 2 1/2 Tbsp
    lemon juice, fresh
  • 1/3 c
    olive oil, extra virgin
  • 1 medium
    lemon zest, grated
  • 1/4 tsp
  • 1/4 tsp
    pepper, freshly ground
  • 2 pkg
    cheese ravioli (9 oz)

How to Make Cheese Ravioli with Lemon Artichoke Pesto


  1. Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).
  2. Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.
  3. Toss over low heat about 30-60 seconds or until heated through.
  4. Serve with additional Basil and freshly grated Parmesan cheese.

Printable Recipe Card

About Cheese Ravioli with Lemon Artichoke Pesto

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

Show 6 Comments & Reviews

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