Calabrian Pesto Ravioli
Calabrian peppers and sweet cherry tomatoes are balanced with creamy lemon ricotta in this fresh pesto twist.
Ingredients
1/2 cup pine nuts, toasted
1 clove garlic, peeled
1 cup packed basil leaves
1 pint cherry tomatoes
1 teaspoon kosher salt
1 teaspoon jarred, chopped Calabrian peppers
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup whole milk ricotta
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon Italian parsley, chopped
24 cheese ravioli, cooked
Instructions
Pulse pine nuts and garlic together in a food processor until finely chopped. Add basil, tomatoes, salt and Calabrian peppers and pulse to combine. Switch food processor from pulse mode to on mode and add olive oil in a thin stream until combined. Transfer sauce to a bowl and stir in the Parmesan cheese.
In a separate bowl, combine ricotta, lemon zest, lemon juice, and parsley.
Toss warm ravioli in Calabrian pesto and serve with lemon ricotta on the side.
Calabrian Pesto Ravioli
Ingredients
Instructions
- Pulse pine nuts and garlic together in a food processor until finely chopped. Add basil, tomatoes, salt and Calabrian peppers and pulse to combine. Switch food processor from pulse mode to on mode and add olive oil in a thin stream until combined. Transfer sauce to a bowl and stir in the Parmesan cheese.
- In a separate bowl, combine ricotta, lemon zest, lemon juice, and parsley.
- Toss warm ravioli in Calabrian pesto and serve with lemon ricotta on the side.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.