Pistachio Ravioli Dinner

This zesty pistachio sauce turns ordinary store-bought ravioli into an impressive dish in no time. The mix of crunchy pistachios, tangy pecorino, and aromatic basil creates a lively coating that hugs the pasta perfectly while a splash of lemon adds brightness to each mouthful.

I stumbled upon this idea during a crazy busy week when I needed something quick but wow-worthy. Now it's my go-to trick when friends pop in unexpectedly because it always gets rave reviews despite how easy it is.

Ingredients

• Pistachios: Form the rich foundation with their unique taste and gorgeous green hue
• Pecorino cheese: Brings a savory kick that works wonders with the nuts
• Fresh lemon juice: Cuts through richness and lifts the whole dish
• Basil leaves: Add that familiar garden-fresh flavor we crave in pesto
• Olive oil: Makes the smooth texture that wraps around each pasta pocket
• Butter: Adds luxury and lets garlic release its flavor without getting bitter
• Garlic: Gives the entire sauce a wonderful aroma
• Ravioli: Pick whatever filling makes you happy
• Crushed red pepper flakes: Provide a gentle warmth that perks up your taste buds

Step-by-Step Instructions

Boil the Water:

Get a big pot of water going and toss in a good tablespoon of salt. It should taste like ocean water since this is when your pasta gets its flavor. Wait for a full boil before dropping in your ravioli.

Prepare the Pesto:

Toss pistachios into your food processor and give them a few quick pulses to break them up but keep some chunks. Mix in pecorino for saltiness then throw in lemon juice basil salt and pepper. While the machine runs slowly pour in olive oil until everything comes together but stays a bit chunky. Don't blend it too smooth since those tiny bits of pistachio make it special.

Prepare the Garlic Base:

Chop the garlic into tiny even pieces so nothing burns and turns bitter. Warm the butter and leftover olive oil on low then add your chopped garlic cooking it gently until it smells good and softens around 2 minutes. This slow cooking makes the garlic taste less sharp.

Cook the Ravioli:

Drop your ravioli into the bubbling water and cook as long as the package says usually around 3 minutes for fresh ones. They should be tender but still a little firm. Before you drain them scoop out half a cup of the cooking water to help make your sauce silky later.

Combine and Serve:

Mix your pesto into the garlic oil blend and stir for a minute to let flavors blend. Pour in about a quarter cup of the saved pasta water then add your drained ravioli gently tossing everything together. The starchy water helps the sauce stick to the pasta. Add more pasta water if needed to get the right thickness. Finish with fresh ground pepper and red pepper flakes.

Pin it

The pistachios really make this dish shine. I first tried using them while traveling around Sicily where they put pistachios in everything from noodles to sweets. Their natural sweetness and pretty green color transform this dish in ways pine nuts just can't match. Even my husband who always said he hated pesto fell in love after one bite of this version.

Make It Ahead

You can make the pistachio sauce up to three days early and keep it in a sealed container in your fridge. Just pour a thin coat of olive oil on top so it doesn't turn brown. When you want to use it let it sit out for about 30 minutes to warm up. This makes dinner even quicker on busy nights just boil your ravioli and warm up your premade sauce with some butter and garlic.

Perfect Pairings

This pistachio ravioli tastes amazing with a light white wine like Pinot Grigio or Sauvignon Blanc. For a full meal serve it with a simple arugula salad dressed with just lemon juice olive oil and some shaved parmesan. The peppery greens balance out the rich pasta. Don't forget some crusty bread to mop up any leftover sauce.

Pin it

Smart Substitutions

Got no pistachios? Walnuts or almonds will do the trick though they'll taste a bit different. You can swap Pecorino for Parmesan if you want something milder. To make it dairy-free skip the cheese and add a spoonful of nutritional yeast plus a bit more salt. Fresh basil can be switched out for flat leaf parsley or try mixing herbs like mint and parsley for a totally different but still tasty flavor combo.

Frequently Asked Questions

→ What filling works well with pistachio pesto?

Any filling works great, but cheese ravioli is especially tasty with this pesto. Mushroom or spinach fillings are also delicious options.

→ Can I pre-make the pesto?

Yes, the pesto can be prepped up to 3 days ahead. Just store it in the fridge with a bit of olive oil on top to keep it fresh.

→ How can I reheat the dish without drying it out?

Heat the ravioli and pesto gently in a pan on low. Add a dash of water or olive oil to keep the sauce silky.

→ Can a blender replace the food processor?

Totally! A blender works fine, but pulse carefully so you don’t make the pesto too smooth.

→ What nuts can I swap for pistachios?

Feel free to use walnuts, almonds, or even pine nuts instead of pistachios. Just tweak the seasoning to suit the nuts you pick.