Ravioli Con Pesto
Indulge in the fresh and vibrant flavors of Italy with this Ravioli Con Pesto recipe, a quick and satisfying dish that's ready in just 20 minutes. Featuring tender, pillowy ravioli tossed in a homemade pesto sauce crafted from fragrant basil leaves, nutty pine nuts, garlic, rich Parmesan cheese, and silky extra virgin olive oil, this recipe is a celebration of simplicity and quality ingredients. With its authentic preparation method and ability to customize consistency using reserved pasta water, this dish ensures a perfectly coated and creamy finish every time. Perfect for busy weeknights or an elegant dinner spread, Ravioli Con Pesto is a crowd-pleaser that'll transport your taste buds straight to a sunny Italian kitchen. Serve with a sprinkle of extra Parmesan and pine nuts for a truly irresistible presentation.
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Recipe Information
Ingredients
- 500 grams Fresh ravioli
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 1 Garlic clove
- 0.5 cup Grated Parmesan cheese
- 0.33 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 liters Water (for boiling ravioli)
- 1 tablespoon Salt (for boiling water)
Instructions
Fill a large pot with 3 liters of water, add 1 tablespoon of salt, and bring it to a boil over high heat.
While the water heats, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 0.25 cup of pine nuts, 1 peeled garlic clove, and 0.5 cup of grated Parmesan cheese.
Pulse the mixture a few times to break it down, then gradually add 0.33 cup of extra virgin olive oil while processing until smooth. Scrape the sides of the processor as needed.
Season the pesto with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Blend briefly to incorporate. Set the pesto aside.
Once the water is boiling, add 500 grams of fresh ravioli to the pot. Cook according to the package instructions, usually about 3-5 minutes, until the ravioli float to the surface and are tender.
Using a slotted spoon, transfer the cooked ravioli directly to a large serving bowl. Reserve about 0.25 cup of the pasta cooking water.
Add the pesto sauce to the ravioli, tossing gently to coat. If the sauce seems too thick, add the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is achieved.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of pine nuts, if desired.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 10468 mg | 455% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
