Basil Pesto Sauce
My all time favorite sauce to add to a spinach and ricotta ravioli. An absolutely quick, rich and delicious sauce to make that will be a winner on those meat free days. Just biting into this pasta with this sauce and having that crunch of pine nuts and some heat of chilli is heaven all at once. Basil pesto spring onion and chive sauce for you to make at home and to forget about buying those packet sauces ever again.
Basil Pesto Sauce


  • 1 and 1/2 packs of cooked spinach and ricotta ravioli
  • 375 ml fresh cream
  • 3 tbsp spring onion and chive cream cheese
  • 2 to 3 tbsp basil pesto (purchase at any store)
  • 2 tbsp olive oil
  • 2 freshly ground garlic cloves
  • 1 chopped green chilli
  • Salt and pepper
  • 1 tbsp chopped parsley
  • 2 tbsp parmesan cheese and extra to garnish
  • Toasted pine nuts


  1. In a medium heated flat pot add olive oil, garlic and chillies allowing it to sizzle for a minute.
  2. Pour the fresh cream, cream cheese and basil pesto, allowing it to cook on low till the sauce thickens slightly but not to thick. Here you can add more cream, basil pesto and cream cheese according to your taste.
  3. Add the salt, pepper, parsley and parmesan cheese letting it cook for two minutes and it’s done, just to add to the pasta, top with some toasted pine nuts and parmesan cheese.
  4. Remember you can adjust the sauce to your taste by adding more chilli, pesto, cream cheese and fresh cream if it becomes to thick.