Ravioli with Pistachio Pesto (Print Version)
# Ingredients:
→ Pesto
01 -
3 ounces pistachios
02 -
1 ounce grated pecorino
03 -
2 tablespoons lemon juice
04 -
1/4 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1/4 cup basil leaves
07 -
6 tablespoons olive oil, divided
→ For Cooking
08 -
1 tablespoon unsalted butter
09 -
2 garlic cloves, minced
10 -
1.3 pounds ravioli with your favorite filling
11 -
Crushed red pepper flakes, for serving
# Instructions:
01 -
Bring a large pot of generously salted water to a boil. 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 puréed. Set aside.
02 -
Mince the garlic and set aside.
03 -
Heat butter and the remaining olive oil in a large skillet over low heat. Add garlic and cook until soft and fragrant, about 2 minutes.
04 -
Add ravioli to the pot with boiling water and cook for about 3 minutes. Drain, reserving 1/2 cup cooking water.
05 -
Add pesto to the softened garlic, stir for 1 minute to combine the flavors. Pour in 1/4 cup cooking water and add ravioli. Toss to combine. Add more water to create more sauce if needed. Finish with black pepper and red pepper flakes. Serve with a side salad and enjoy.
# Notes:
01 -
Reserve pasta cooking water to adjust the sauce consistency.
02 -
Use freshly grated pecorino for better flavor.