Toasted 4 Cheese Ravioli with Basil Pesto
Fresh basil pesto is easy to make and is a wonderful accompaniment to Toasted Four Cheese Ravioli. You can make this all year round, but is especially delicious in summer when basil is in season. A delightful combination of flavors and textures that will make your tastebuds happy.
Ingredients
- 1 Package Louisa Toasted Cheese Ravioli
- 2 cups fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup Parmigiano Reggiano cheese, grated
- 2 tbsp. plus 2 tsp. Pecorino Romano cheese, grated
- 2 tbsp. fresh pine nuts
- 1 clove garlic, minced
- Salt and pepper, to taste
Directions
- Prepare Louisa Toasted Cheese Ravioli according to package directions.
- Place basil leaves in a bowl with cold water for 10 minutes.
- In a chilled blender, purée olive oil, garlic, pine nuts, Parmigiano Reggiano and Pecorino Romano until smooth.
- Add basil leaves and continue to purée, then season with salt and pepper to taste.
- Plate Louisa Toasted Cheese Ravioli. Serve dip in a separate bowl.
Four Cheese Toasted Ravioli 40oz Value Size
