Basil Ravioli with Creamy Shallot Sauce Recipe

Ravioli Filling:

  • ½ cup ricotta cheese
  • ¼ cup pesto (store bought or homemade)
  • Salt & pepper to taste
  • 1-tablespoon olive oil for cooking the ravioli
  • 1-teaspoon salt for cooking


  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1-cup heavy whipping cream
  • Salt & pepper to taste

To make the ravioli:

  1. For the filling, mix well all ingredients.
  2. Arrange one pasta sheet and place 1 teaspoon worth of filling evenly spaced (roughly 1 inch apart). Cover with another pasta sheet and cut using a ravioli stamp or roller.
  3. Bring a large pot of water to a boil over high heat. Add salt and the olive oil.
  4. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 5 minutes. Ravioli will float to the top when ready. Using a slotted spoon, carefully remove the ravioli and drain in a colander.

To make the sauce:

  1. Place butter into a medium pan over medium heat.
  2. Add shallots and garlic and sauté until softened. About 2 minutes.
  3. Add the cream. Season with salt and pepper and stir to combine.
  4. Cook for about 3 minutes or until sauce has thickened.
  5. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

Note: Get the Pasta Recipe from Chef Billy Parisi HERE!