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Ravioli with Pistachio Pesto Recipe

Ravioli with Pistachio Pesto Recipe
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4.7 from 27 reviews

A delightful and flavorful recipe for Ravioli with Pistachio Pesto that combines the richness of pistachios with the freshness of basil, perfect for a satisfying meal.

Ingredients

Scale

Pistachio Pesto:

  • 3 ounces pistachios
  • 1 ounce grated pecorino
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • 1 tsp black pepper (more for serving)
  • ¼ cup basil leaves
  • 3 tbsp olive oil (divided)

Ravioli:

  • 1 tbsp unsalted butter
  • 2 garlic cloves (minced)
  • 1.3 pounds ravioli (with your favorite filling)
  • crushed red pepper flakes (for serving)

Instructions

  1. Boiling: Bring a large pot of generously salted water to a boil.
  2. Chopping: Add pistachios to your food processor, pulse briefly to break up the nuts. Add pecorino, lemon juice, salt, black pepper, and basil leaves. Start to blend. While the machine is running, add 3 tablespoons olive oil and blend until just combined but not pureed. Set aside.
  3. Mincing: Mince the garlic.
  4. Sautéing: Heat butter and the remaining olive oil in a large skillet over low. Add garlic and cook until soft and fragrant, about 2 minutes.
  5. Boiling: In the meantime, add ravioli to the pot with boiling water and cook for about 3 minutes. Drain, reserving 1/2 cup cooking water.
  6. Tossing: Add pesto to the softened garlic, stir for 1 minute to combine the flavors. Pour in ¼ cup cooking water and add ravioli, toss to combine. Add more water to create more sauce. Finish off with black pepper and red pepper flakes. Serve with a side salad, enjoy!

Nutrition

Keywords: Ravioli, Pistachio Pesto, Italian, Pasta, Vegetarian

Find it online: https://cheframiflavor.com/ravioli-with-pistachio-pesto-recipe/