Cheese Ravioli with Basil Pesto
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.
Ingredients
- 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
Directions
- 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.
Four Cheese Ravioli
