How to Make Ravioli with Pesto Coconut Cream Sauce
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This recipe for ravioli with pesto coconut cream sauce is warm, hearty, healthy & delicious! I absolutely love coconut milk and I use it in many of my recipes. When I cook I like to invent my own sauces as I go & I usually choose the spices based on intuition and tasting as I cook. I started with the pesto base & realized that making it a cream sauce would be fun so I added the coconut milk. The flour and cornstarch help to thicken the sauce & then the spices I selected to balance out the bitterness of the pesto sauce. The result was a big success and a dish I hope to make regularly! I hope you love it! Please leave a comment below if you try making it and let me know what you think! Are you a vegan? Guess what? This dish is entirely vegan with the exception of the ravioli. If you use vegan ravioli – you’re set!
Ingredients (serves 2)
20 pieces of frozen ravioli
2 heaping tbsp pesto sauce (you can make your own from scratch or use store-bought. I like to make my own pesto from scratch sometimes)
1 can light coconut milk (you could use regular milk or nut milk if you prefer)
3/4 tsp salt
1/16 tsp ground pepper (a few turns of the pepper grinder)
1/4 tsp cayenne pepper
3/4 tsp sugar
1/8 tsp ground nutmeg
1/4 tsp onion powder
1 tbsp corn starch
1 tbsp flour
Instructions
- Boil water until bubbling and add ravioli, cook on high uncovered for 5 minutes
- Strain ravioli with colander and set aside
- Pour entire can of light coconut milk into a bowl & stir in the flour & corn starch until fully combined
- Add pesto to the mixture and stir
- Pour into a pot, add the rest of the dry ingredients & stir on high until the mixture is thick and boiling
- Remove from heat, stir ravioli in, pour into bowls to serve
- Garnish with fresh parsley pieces (I use kitchen scissors to cut the pieces), ground pepper & a pinch of paprika
Tips: It’s very important that you add the corn starch and flour to the coconut milk before you heat the sauce up otherwise it will clump. This dish has a spicy kick to it, but you could certainly leave out the cayenne for a milder meal. This ravioli with pesto coconut cream sauce dish would go lovely with a piece of toasted bread if you’re extra hungry and want to dip it into the sauce.
