If you’re searching for a dish that’s both comforting and impossibly vibrant, Ravioli with Pistachio Pesto is a must-try in your kitchen. Silky, cheese-filled ravioli gets tossed in a lusciously nutty, herby pesto that’s kissed with fresh basil and zesty lemon. The magic lies in the way the savory pistachios mingle with olive oil and pecorino, hugging each pillow of pasta in bright, irresistible flavor. Whether you’re serving this up for a speedy weeknight meal or a special dinner, Ravioli with Pistachio Pesto is guaranteed to gather smiles around the table.

Ravioli with Pistachio Pesto Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Ravioli with Pistachio Pesto is blissfully short, yet each item brings character to the dish — flavor, color, and texture in every bite. This is your moment to let quality ingredients shine, so reach for the freshest and best you can find!

Pistachios: These bring gorgeous color and a sweet, buttery richness to the pesto.
Pecorino: Adds salty, tangy depth that complements the pistachios perfectly.
Lemon Juice: Just enough tartness to balance out the richness and brighten the sauce.
Salt: Highlights every flavor, especially important in pesto.
Black Pepper: A gentle bite in both the pesto and for finishing; always grind fresh if possible.
Basil Leaves: Their intense aroma and fresh, green note make the pesto sing.
Olive Oil: Choose a fruity extra virgin oil; it makes the sauce silky and luscious.
Unsalted Butter: Just a touch to finish the pasta, lending a subtle, velvety taste.
Garlic Cloves: Mince them well — they gently perfume the entire dish.
Ravioli: Use your favorite filling; ricotta-spinach or cheese is classic, but follow your cravings!
Crushed Red Pepper Flakes: A pinch at the end sparks up the whole dish. Add as much or as little as you love.

How to Make Ravioli with Pistachio Pesto

Step 1: Prep the Pasta Water

Start by bringing a large pot of generously salted water to a rolling boil. Go ahead and use more salt than you think you need — this is your chance to season the pasta from within, setting the stage for great flavor.

Step 2: Make the Pistachio Pesto

Add the pistachios to a food processor and pulse briefly. You want them roughly chopped, not fully ground. Next, add the pecorino, lemon juice, salt, black pepper, and basil leaves. Begin blending. Then, with the machine running, drizzle in 3 tablespoons of the olive oil. Stop as soon as everything is combined — no need for a super-smooth purée. The slightly chunky texture is part of the charm! Set your pesto aside for now.

Step 3: Mince the Garlic

Peel and finely mince the garlic cloves. The finer, the better — this brings out their aromatic oils and ensures they’ll melt right into your sauce.

Step 4: Sauté the Garlic

In a large skillet set over low heat, pour in the remaining olive oil and add the butter. As the butter melts, toss in your minced garlic. Let it sizzle gently for about 2 minutes, just until soft and wonderfully fragrant. Be patient and keep the heat low to avoid browning, as you want a mellow and sweet garlic base for the Ravioli with Pistachio Pesto.

Step 5: Cook the Ravioli

Drop the ravioli into the boiling water. Cook them according to package instructions (usually about 3 minutes for fresh ravioli). Before draining, scoop out about 1/2 cup of the starchy pasta water and set aside. This magic liquid helps emulsify your sauce. Then, drain the ravioli well.

Step 6: Bring It All Together

Add the pistachio pesto to the skillet with the softened garlic. Stir for about 1 minute, letting those flavors mingle. Pour in 1/4 cup of the reserved pasta water and slide in the hot, drained ravioli. Gently toss to coat every pasta pillow, loosening the sauce with a splash more water if needed. Finish with freshly ground black pepper and a sprinkle of crushed red pepper flakes for a little kick. That’s it — time to devour!

How to Serve Ravioli with Pistachio Pesto

Garnishes

A dish as stunning as Ravioli with Pistachio Pesto loves a little extra flourish at the table. Shower on a bit more grated pecorino, a few torn basil leaves, or even a scattering of roughly chopped pistachios. A final drizzle of glossy olive oil and a crack of black pepper makes everything pop with freshness and flavor.

Side Dishes

This ravioli pairs beautifully with a simple green salad dressed in lemony vinaigrette, or some roasted seasonal vegetables for added color and crunch. Warm, crusty bread is practically non-negotiable for mopping up every last bit of vibrant pesto sauce!

Creative Ways to Present

For an extra-special touch, serve Ravioli with Pistachio Pesto family-style on a platter, garnished with edible flowers or herby microgreens. You can also spoon a little extra pesto onto each plate, swirling the ravioli into it for a restaurant-worthy presentation. If you want to dial up the extravagance, top each portion with creamy burrata or a dollop of ricotta.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, scoop the ravioli and pesto into an airtight container and refrigerate within two hours of cooking. The flavors meld beautifully overnight, so tomorrow’s lunch will be delicious, too. Just know the pasta will soak up the sauce as it sits!

Freezing

You can freeze just the pistachio pesto itself in a small container for up to 2 months. Defrost in the fridge and whisk before using. Cooked ravioli doesn’t freeze as well, but uncooked, store-bought ravioli can be cooked directly from frozen whenever the craving hits.

Reheating

For best results, reheat ravioli gently in a skillet over low heat with a splash of water or broth to loosen the sauce and keep everything creamy. Avoid the microwave if possible, as it can make the pasta chewy and dry out the bright flavors of the pistachio pesto.

FAQs

Can I use store-bought pesto instead of homemade?

While nothing matches the freshness of homemade pistachio pesto, you can use a quality store-bought version in a pinch. Just note that flavor and color will differ, and you might want to freshen it up with extra basil or lemon juice.

What kind of ravioli works best for Ravioli with Pistachio Pesto?

The beauty of this recipe is its versatility. Cheese, ricotta-spinach, or even mushroom-filled ravioli are all lovely choices — go with what you love or have on hand!

How can I make this dish vegan?

Swap out the pecorino for a dairy-free hard cheese alternative, use vegan ravioli, and opt for olive oil instead of butter in the sauce. The pesto remains just as vibrant and flavorful!

Do I need a food processor to make the pesto?

A food processor makes quick work of blending the pesto, but you can also use a high-powered blender. In a pinch, chop everything by hand for a rustic take — the result will be chunkier but just as tasty.

Is this pesto good for other dishes besides ravioli?

Absolutely! Pistachio pesto is fantastic on regular pasta, spread over grilled vegetables, whisked into salad dressings, or even spooned over roasted chicken or fish. Don’t be surprised if you find yourself making extra just for snacking.

Final Thoughts

Bringing Ravioli with Pistachio Pesto to the table is a treat for both the eyes and the taste buds. It’s a dish that’s as easy as it is impressive, making any meal feel a little more special. Give it a try and see how this playful twist on pesto becomes a beloved staple in your repertoire!