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!
Pesto to the rescue! It's not just for pasta, kids. It's THE ultimate flavor bomb for soup.