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–+ servings
ravioli with pistachio pesto

Ravioli with Pistachio Pesto

Anna Chwistek
A fuss-free and quick meal that's ready in less than 15 minutes. Ravioli bathed in a nutty sauce, brightened with lemon juice and jazzed up with garlic is a winning combo. Serve with a big side salad for a mid-week treat.
4.67 from 6 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 521 kcal

Ingredients
 
 

  • 3 ounces pistachios
  • 1 ounce grated pecorino
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • 1 tsp black pepper more for serving
  • ¼ cup basil leaves
  • 6 tbsp olive oil divided
  • 1 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1.3 pounds ravioli with your favorite filling
  • crushed red pepper flakes for serving

Instructions
 

  • Bring a large pot of generously salted water to a boil.
  • Add pistachios to your food processor, pulse briefly to break up the nuts. Add pecorino, lemon juice, salt, black pepper and basil leaves. Start to blend. While the machine is running, add 3 tablespoons olive oil and blend until just combined but not puréed. Set aside.
  • Mince the garlic.
  • Heat butter and the remaining olive oil in a large skillet over low. Add garlic and cook until soft and fragrant, about 2 minutes.
  • In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/2 cup cooking water.
  • Add pesto to the softened garlic, stir for 1 minute to combine the flavors. Pour in ¼ cup cooking water and add ravioli, toss to combine. Add more water to create more sauce. Finish off with black pepper and red pepper flakes. Serve with a side salad, enjoy!

Video

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Nutrition

Calories: 521kcalCarbohydrates: 62gProtein: 22gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 87mgSodium: 1056mgPotassium: 26mgFiber: 4gSugar: 3gVitamin A: 170IUVitamin C: 4mgCalcium: 38mgIron: 16mg
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