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Ravioli al Pesto with Extra Parmesan Cheese
Created by: Howcan Team
Ingredients
- 1 pound of ravioli
- 1 cup of fresh basil leaves
- 1/2 cup of grated parmesan cheese
- 1/4 cup of pine nuts
- 2 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 1 cup of fresh basil leaves, 1/2 cup of grated parmesan cheese, 1/4 cup of pine nuts, and 2 cloves of garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth. Season with salt and pepper to taste.
- Toss the cooked ravioli with the pesto sauce until evenly coated.
- Serve the ravioli on plates and sprinkle extra parmesan cheese on top before serving.
- Enjoy your delicious ravioli al pesto with extra parmesan cheese!
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 garlic. The pesto sauce is made with fresh basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese. The addition of extra Parmesan cheese enhances the rich, nutty flavor of the dish. Renowned chefs like Massimo Bottura and Lidia Bastianich have put their own spin on this traditional recipe, elevating it to new heights. For the best version of this dish, head to Liguria or visit authentic Italian restaurants known for their homemade pasta. The key to perfecting this dish lies in the quality of the ingredients, especially the Parmesan cheese and fresh basil. While the traditional method of making pesto involves a mortar and pestle, modern variations often use a food processor for convenience. Whether you stick to tradition or embrace innovation, the result is a mouthwatering dish that celebrates the vibrant flavors of Italy.
25 min
4
450 calories
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