Cheese Ravioli with Sage, Walnut and Brown Butter Pesto
Inspired by techniques from America's Test Kitchen.
Cheese ravioli cloaked in a rich pesto of nutty brown butter, sage and toasted walnuts.
Always check the labels of the products you use.
Method
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Equipment
- 25 cm frying pan
- large pot
- slotted spoon
- small bowl
- colander
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 498 kcal |
| Protein | 18.9 g |
| Carbohydrate | 44.4 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 28.2 g |
| of which saturates | 13.5 g |
| Fibre | 2.2 g |
| Salt | 1.6 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pesto
- 85 g unsalted butter
- 20 g fresh sage, chopped
- 2 garlic cloves, unpeeled
- 30 g fresh parsley
- 40 g parmesan, grated
- 60 g walnuts, toasted
- 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
Brown. Melt 85 g butter in the frying pan over medium-high heat, swirling without stopping, for 2-4 min until golden and smelling nutty.
- 2
Infuse. Away from the heat, mix in 20 g sage and let it cool for about 10 min.
- 3
Boil. Bring about 4000 ml water to the boil, slip in 2 unpeeled garlic cloves for 1 min, cool them under cold water, then peel and finely chop.
- 4
Cook. Add 680 g cheese ravioli with 1 tbsp salt, stir often and cook until al dente; reserve 120 ml of the water, then drain and tip them back in.
- 5
Blend. Pulse the garlic, sage butter, 30 g parsley, 40 g parmesan and 60 g walnuts for 20-30 pulses until finely ground, scraping down the sides.
- 6
Season. Finish with ¼ tsp salt and ¼ tsp black pepper.
- 7
Toss. Turn the ravioli through about 240 ml of the sage-walnut pesto, thinning with cooking water a spoonful at a time, and offer the rest at the table.
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).
