Pistachio Ravioli Dinner (Print Version)
# Ingredients:
→ Pesto
01 -
6 tablespoons olive oil, split in two portions
02 -
1/4 cup fresh basil leaves
03 -
1 teaspoon ground black pepper
04 -
1/4 teaspoon fine salt
05 -
2 tablespoons fresh lemon juice
06 -
1 ounce pecorino cheese, finely grated
07 -
3 ounces shelled pistachios
→ For Cooking
08 -
Crushed red pepper flakes for sprinkling
09 -
1.3 pounds favorite-stuffed ravioli
10 -
2 garlic cloves, finely chopped
11 -
1 tablespoon regular butter, unsalted
# Instructions:
01 -
Get a large pot of salted water boiling. Add pistachios to the food processor and pulse quickly to chop them. Toss in the basil, pecorino, salt, lemon juice, and black pepper. Start blending, and pour in 3 tablespoons of olive oil while it mixes. Stop while it's still a little chunky. Set it aside.
02 -
Dice your garlic cloves into tiny pieces and keep them nearby.
03 -
Melt the butter and the leftover olive oil in a big pan over low heat. Drop in the garlic, stirring occasionally, until it smells amazing and softens—about 2 minutes.
04 -
Carefully drop ravioli into the boiling water and cook for 3 minutes or so. Scoop them out and save 1/2 cup of the water they cooked in.
05 -
Stir your pesto into the garlic mixture for a minute to combine everything. Mix in 1/4 cup of the pasta water, then add the cooked ravioli and toss well. Add another splash of water if you'd like creamier sauce. Sprinkle with black and red pepper to finish. Pair with a salad and serve while warm!
# Notes:
01 -
Save some pasta water for adjusting how thick or thin you want the sauce.
02 -
Freshly grated pecorino makes the dish taste better.