Cheese Ravioli with Basil Pesto
Fresh basil pesto is easy to make and is a wonderful accompaniment to Cheese Ravioli. A delightful combination of flavors and textures that will make your taste buds happy. If you want to vary the recipe a bit, add some softened cream cheese for a creamier texture.
Ingredients
- 1 Package Louisa Cheese Ravioli
- 2½ cups fresh basil leaves, loosely packed
- ½ cup olive oil
- ½ tsp. salt, ¼ tsp. pepper
- 1 tsp. garlic, minced
- 2 -3 ice cubes or 1 tbsp. water
- 2 tbsp. fresh pine nuts
- ½ cup fresh parsley, loosely packed
- ¼ cup Parmigiano Reggiano cheese, grated
- 2 tbsp. plus 2 tsp. Pecorino Romano cheese, grated
- Optional: 2 heaping tbsp. cream cheese, softened
Directions
- Heat large covered saucepot of unsalted water to boiling over high heat. Add Louisa Four Cheese Ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain ravioli and return to saucepot.
- Place basil, olive oil, salt and pepper, garlic, ice cubes or water, and pine nuts in a blender jug. Pulse until incorporated.
- Add parsley to basil mixture. Pulse 2 -3 more times.
- Remove entire mix from blender and place into a bowl. Add cheeses. Mix to incorporate. If making a creamier version, stir in softened cream cheese.
- Plate ravioli, top with basil pesto.
Tip: We recommend adding cheeses after basil mixture has been blended to help prevent cheeses from coagulating.
Four Cheese Ravioli
