Ravioli with Pesto
Ravioli with Pesto is a classic Italian pasta dish featuring small, filled pasta pockets traditionally filled with ricotta or other cheeses, served with a vibrant green sauce made from fresh basil, pine nuts, garlic, Parmesan, and olive oil. It originates from the Liguria region in northwestern Italy, where pesto sauce was first created.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the pasta and healthy fats from the olive oil and nuts in the pesto, while also providing protein from the cheese filling and sauce. A standard serving generally contains around 500-700 calories, offering a good source of calcium, iron, and antioxidants from the basil.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 18 g |
| Carbs | 45 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Potassium | 350 mg |
| Calcium | 180 mg |
| Iron | 3.5 mg |
| Vitamin A | 450 IU |
| Vitamin C | 8 mg |
| Vitamin K | 45 mcg |
| Magnesium | 60 mg |
| Phosphorus | 220 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Pesto alla Genovese, the sauce used here, is one of the few traditional Italian sauces that is never cooked, preserving the fresh, aromatic qualities of its raw ingredients. The combination of ravioli and pesto represents a perfect marriage of two distinct regional Italian culinary traditions—Emilia-Romagna's stuffed pasta and Liguria's iconic sauce.
