Cheese Ravioli with Roasted Red Pepper and Pistachio Pesto
Inspired by techniques from America's Test Kitchen.
Cheese ravioli in a warmly coloured pesto of sweet roasted peppers, basil and toasted pistachios.
Always check the labels of the products you use.
Method
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Equipment
- large pot
- slotted spoon
- small bowl
- colander
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 471 kcal |
| Protein | 19.5 g |
| Carbohydrate | 45.4 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 24 g |
| of which saturates | 7.3 g |
| Fibre | 1.7 g |
| Salt | 3.01 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pesto
- 2 garlic cloves, unpeeled
- 250 g jarred roasted red peppers, rinsed and patted dry
- 20 g fresh basil leaves
- 40 g parmesan, grated
- 65 g shelled raw pistachios, toasted
- 60 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Pasta
- 680 g shop-bought cheese ravioli (fresh or frozen)
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
- 1
Boil. Heat around 4000 ml water to a rolling boil in a large pot.
- 2
Blanch. Add 2 unpeeled garlic cloves and boil 1 min, cool under cold water, then peel and mince.
- 3
Cook. Slide 680 g cheese ravioli in with 1 tbsp salt and cook until al dente, stirring regularly; save 120 ml of the water, then drain and return the ravioli to the pot.
- 4
Blend. Run 20-30 pulses over the garlic, 250 g rinsed roasted red peppers, 20 g basil, 40 g parmesan and 65 g pistachios until finely ground, scraping down the bowl.
- 5
Stream. As the motor runs, add 60 ml olive oil in a slow stream until fully worked in.
- 6
Season. Add ¼ tsp salt along with ¼ tsp black pepper.
- 7
Toss. Fold about 240 ml of the red pepper and pistachio pesto gently through the ravioli, adding cooking water a tablespoon at a time to loosen, and pass the remainder separately.
Storage
Keep leftover pesto chilled under a film of oil for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
