Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli

By á-58

Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.

Ingredients

• 2 garlic cloves, unpeeled
• 1 1/4 -1 3/4 pounds Cheese ravioli
• Salt and pepper
• 1 1/2 cups jarred roasted red peppers, rinsed and patted dry
• 1 cup fresh basil
• 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
• 1/2 cup raw shelled pistachios, toasted
• 1/4 cup extra-virgin olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.

2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain ravioli and return to pot.

3. Pulse garlic, red peppers, basil, Parmesan, and pistachios in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.

4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.