Basil pesto is amazingly easy and versatile. You can make this all year round, but is especially delicious in summer when basil is in season. A delightful combination of flavors that will make your tastebuds happy.
1 package Louisa Cheese Ravioli
2 cups loosely packed fresh basil leaves
1 large garlic clove
½ cup extra virgin olive oil
¼ cup Parmigiano-Reggiano cheese, freshly grated (plus additional for serving)
3 tbsp. Romano cheese, freshly grated
2 tbsp. pine nuts
½ tsp. salt
½ tsp. freshly ground black pepper
Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain ravioli and return to saucepot.
Meanwhile, add basil to medium bowl; cover with cold water and let stand 10 minutes. In a blender, add garlic, oil, cheeses, pine nuts, salt and pepper; puree until smooth. Drain basil well, then add to blender and puree. Makes about 3/4 cup pesto.
Pour pesto over ravioli and gently fold to coat. Sprinkle ravioli with additional Parmigiano-Reggiano to serve.