Ravioli with Pistachio Pesto

This nutty pistachio pesto transforms store-bought ravioli into a restaurant-worthy meal in minutes. The combination of toasted pistachios, pecorino cheese, and fresh basil creates a vibrant sauce that clings beautifully to the pasta while the hint of lemon brightens every bite.

I discovered this recipe during a particularly hectic week when I needed something impressive but quick. Now it's my secret weapon when friends drop by unexpectedly as it never fails to get compliments despite its simplicity.

Ingredients

• Pistachios: Create the nutty base of the pesto with their distinctive flavor and beautiful green color
• Pecorino cheese: Adds a salty sharpness that balances the nuts perfectly
• Fresh lemon juice: Brightens the entire dish and prevents the pesto from tasting heavy
• Basil leaves: Bring that classic herbaceous note we love in traditional pesto
• Olive oil: Creates the silky texture that coats each ravioli pillow
• Butter: Adds richness and helps the garlic bloom its flavor without burning
• Garlic: Infuses the entire sauce with aromatic depth
• Ravioli: With your favorite filling allows for customization based on preference
• Crushed red pepper flakes: Add a pleasant heat that wakes up your palate

Step-by-Step Instructions

Boil the Water:

Fill a large pot with water making sure to add at least a tablespoon of salt. The water should taste salty like the sea as this is your opportunity to season the pasta from within. Bring to a rolling boil before adding ravioli.

Prepare the Pesto:

Add pistachios to your food processor and pulse just enough to break them into small pieces while maintaining some texture. Combine with pecorino cheese for saltiness then add lemon juice basil salt and pepper. While processing drizzle in olive oil until just combined but still textured. The key is not to over-process into a smooth puree as the little bits of pistachio add wonderful texture.

Prepare the Garlic Base:

Finely mince the garlic cloves ensuring the pieces are uniform in size to prevent any bitter burnt bits. Heat the butter and remaining olive oil over low heat then add the minced garlic cooking gently until it becomes fragrant and softens about 2 minutes. This slow cooking mellows the garlic's sharp bite.

Cook the Ravioli:

Add your selected ravioli to the boiling water and cook according to package instructions usually about 3 minutes for fresh ravioli. The pasta should be tender but still have some bite. Before draining reserve half a cup of the starchy cooking water to help create the silky sauce.

Combine and Serve:

Add the prepared pesto to the garlic and oil mixture stirring for a minute to allow the flavors to meld. Pour in a quarter cup of the reserved cooking water then add the drained ravioli gently tossing everything together. The starchy water will help the sauce cling to the pasta. Add more cooking water if needed to achieve your desired sauce consistency. Finish with freshly ground black pepper and red pepper flakes.

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The pistachios are truly the star of this recipe. I discovered their magic while traveling through Sicily where they use pistachios in everything from pasta to desserts. Their natural sweetness and beautiful green color make this dish special in a way that pine nuts never could. My husband who claimed to dislike pesto became an instant convert after trying this version.

Make It Ahead

The pistachio pesto can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Simply press a thin layer of olive oil on top to prevent oxidation and discoloration. When ready to use allow it to come to room temperature for about 30 minutes. This makes weeknight dinners even faster just boil the ravioli and warm the preimade pesto with butter and garlic.

Perfect Pairings

This pistachio pesto ravioli pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a complete meal serve alongside a simple arugula salad dressed with lemon juice olive oil and shaved parmesan. The peppery greens complement the creamy richness of the pasta. A slice of crusty bread is perfect for soaking up any remaining sauce.

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Smart Substitutions

No pistachios? Walnuts or almonds can work in a pinch though the flavor profile will change slightly. Pecorino can be substituted with Parmesan for a milder flavor. For a dairy-free version skip the cheese and add a tablespoon of nutritional yeast plus an extra pinch of salt. Fresh basil can be replaced with flat leaf parsley or a combination of herbs like mint and parsley for a different but equally delicious flavor profile.

Frequently Asked Questions

→ What kind of ravioli filling works best for this pesto?

You can use any type of stuffed ravioli for this dish. Cheese-filled ravioli pairs particularly well with the pistachio pesto, but mushroom or spinach fillings are also excellent choices.

→ Can I make the pistachio pesto ahead of time?

Yes, you can prepare the pesto up to 3 days in advance. Store it in an airtight container in the fridge, and add a thin layer of olive oil on top to prevent discoloration.

→ What is the best way to reheat this dish?

Reheat the ravioli and pesto gently in a skillet over low heat. Add a splash of water or extra olive oil to restore the sauce's creamy consistency.

→ Can I use a blender instead of a food processor?

Yes, a blender can work, but be careful not to over-process the pesto. Pulse just enough to blend the ingredients without creating a smooth purée.

→ Can I substitute nuts other than pistachios?

Absolutely! Walnuts, almonds, or pine nuts can be used in place of pistachios for a different flavor profile. Adjust seasoning as needed.