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Light Creamy Pesto Ravioli

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta
Servings: 4 -6 servings
Author: Barbara Schieving


  • 4 oz. light cream cheese Neufchatel
  • ¼ cup 1% milk
  • 1 tablespoon pesto
  • dash of red pepper
  • salt and pepper to taste
  • 4 sun-dried tomatoes diced
  • 6 asparagus spears cut in to 1 inch pieces and blanched
  • 16 ounces fresh cheese ravioli


  • Put a large pot of salted water on to boil.
  • Combine light cream cheese and milk in a small sauce pan and cook over medium heat, whisking until smooth and creamy. Remove from heat and add pesto, red pepper, and salt and pepper.
  • Cook ravioli according to package directions. Combine ravioli, sun-dried tomatoes and asparagus in a large bowl and pour sauce over the top, stir gently to combine.