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Ravioli al Pesto
Created by: Howcan Team
Ingredients
- 1 pound of ravioli
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 cloves of garlic
- 1/2 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/2 cup of pine nuts, and 3 cloves of garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large skillet, heat the pesto sauce over medium heat. Add the cooked ravioli to the skillet and toss to coat the ravioli with the pesto sauce.
- Cook for 2-3 minutes, stirring occasionally, until the ravioli is heated through.
- Serve the ravioli al pesto hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired. Enjoy!
Ravioli al pesto is a classic Italian dish that originated in the Liguria region. The dish features delicate ravioli pasta filled with a flavorful mixture of cheese, herbs, and often a touch of meat, served with a vibrant pesto sauce. The history of this dish dates back to the 13th century, when the Genovese sailors would bring basil, the key ingredient in pesto, back from their travels to the Mediterranean. Today, renowned chefs like Massimo Bottura and Gennaro Contaldo have put their own modern twists on this traditional dish. For the best version of this dish, head to Liguria, where the fresh basil and local ingredients make for an unforgettable culinary experience. The key to a perfect ravioli al pesto lies in the balance of flavors in the pesto sauce, with the right combination of basil, pine nuts, garlic, and Parmigiano-Reggiano cheese. While the traditional method involves hand-making the pasta and pesto from scratch, there are also alternative methods using store-bought ravioli and pesto for a quicker preparation.
25 min
4
400 calories
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