Remove from the heat. Add the ravioli and tomatoes. Sprinkle generously with more grated Parmesan and parsley. Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk together cream and pesto. Add roasted peppers and garlic; cook for 1-2 minutes or until heated through. Repeat layers again, beginning with the rest of the ravioli, then the red sauce, pesto Alfredo sauce and the remaining fresh Mozzarella. Bring to simmer and cook, stirring often, until mixture has thickened. When it bakes it will all melt together. Creamy Pesto Ravioli Recipe. With the ease of frozen ravioli, jarred sauce and pesto (fresh or store bought), the freshness of grape tomatoes and fragrant basil leaves, a fabulous dinner will be ready in no time at all. Cover with foil and bake in a 400 degree oven for 35 minutes. Stir in pesto. Cover loosely with aluminum foil. Place in a 9-inch deep dish pie plate and top with the mozzarella cheese. Directions. Bake 20 to 25 minutes, or until … When it comes to getting dinner on the table fast and deliciously, our Creamy Pesto Pasta recipe is your answer. Add pesto; toss gently to coat. Drain ravioli; add to the chicken mixture. In a large bowl, combine pesto, pimientos, Parmesan cheese, and pepperoni slices. Heat oven to 400° F. Cook the ravioli according to the package directions. Whisk in the chicken broth and the cream. Mix in the ravioli. Transfer the mixture to a shallow 2-quart baking … Meanwhile, in a large skillet, cook and stir the chicken in oil over medium heat until no longer pink. Add Parmesan cheese and stir until melted. Cover the pot and let simmer for 7-10 minutes, or until ravioli is tender. Return the sausage to the pan, along with the basil and stir to combine. Add ravioli and toss until evenly coated.