Ravioli al Pesto con Panna
Ravioli al Pesto con Panna is a classic Italian pasta dish featuring fresh ravioli (typically filled with ricotta and spinach) tossed in a creamy basil pesto sauce. The sauce combines traditional Genovese pesto—made with basil, pine nuts, garlic, Parmigiano-Reggiano, and olive oil—with heavy cream to create a rich, velvety coating. Originating from Liguria, Italy, this dish represents a beloved variation on the region's iconic pesto.
🍽️ Nutrition at a glance
This dish is high in both carbohydrates (from the pasta) and fat (from the pesto's olive oil, cheese, and added cream), with moderate protein from the cheese and pasta filling. A typical serving provides a good source of calcium, vitamin K, and antioxidants from the basil, and generally ranges from 600 to 800 calories per generous portion.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 15 g |
| Carbs | 35 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Vitamin A | 450 IU |
| Vitamin C | 8 mg |
| Vitamin K | 35 µg |
| Phosphorus | 150 mg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases how a simple, rustic sauce like pesto can be transformed into a luxurious comfort food with the addition of cream, reflecting Italy's culinary adaptability. Nutritionally, the basil in pesto is a potent source of antioxidants and essential oils, which may offer anti-inflammatory benefits, though the cream significantly increases the dish's saturated fat content.
