National Ravioli Day - I'm a Day Late, But What the Heck: Meat Ravioli with Pesto Cream Sauce #Recipe

Yesterday was National Ravioli Day.
I really wonder who comes up with these things but I’m always up for some ravioli!
When I read about it on a blog somewhere I figured it was as good a thing to celebrate as any so I decided to make some ravioli for dinner.

I had some of my summer pesto in the freezer and so a meal was born. I took out 5 “ice cubes” of pesto. I suspect it was about 1/4 cup. I let it melt in my large saute pan. (I failed to take photos of the process. Sorry about that!)

I took some broccoli out of the freezer and put it in a 350° oven to roast.

I made the pasta and let it rest in the refrigerator. I do have a blog post on making ravioli. You can read it HERE. For the filling I just went simple; some ground meat that I seasoned with garlic powder, onion powder, dried basil and salt. I added an egg and some panko and that was it. I put about 3/4 tsp of filling in each ravioli.

I put a pot of water on to boil and the raviolis cooked for about 4 minutes. When they were done I put them immediately into the pan with the pesto. I added 1/2 cup of the pasta water to thin out the pesto and then I added 2 TBS of goat’s milk to make it just a touch creamy. I added the roasted broccoli and dinner was ready.

After I put the ravioli and broccoli in the bowl I grated a touch of Parmesan cheese on top.

The meal was delightfully light and I must admit, quite delicious. It was very simple to prepare and I know I’ll be making this again – National Ravioli Day or not.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.