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Ravioli with Pistachio Pesto

Ravioli with Pistachio Pesto for a Quick Gourmet Delight

Quick and delectable Ravioli with Pistachio Pesto, ready in under 15 minutes, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Pesto Ingredients
  • 1 cup Pistachios Can substitute with walnuts or almonds
  • 1/2 cup Pecorino Cheese Parmesan can be used as a substitute
  • 2 tablespoons Lemon Juice Use fresh juice for best flavor
  • 1 teaspoon Salt Adjust according to taste
  • 1/2 teaspoon Black Pepper Add more for extra spice
  • 1 cup Basil Leaves Parsley can be substituted
  • 3 tablespoons Olive Oil Use high-quality oil for optimal flavor
  • 1 tablespoon Unsalted Butter Can be omitted for dairy-free version
  • 2 cloves Garlic Cloves Garlic powder can be used if needed
Ravioli Ingredients
  • 1 package Ravioli (with your favorite filling) Both store-bought or homemade options work
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional, for additional heat

Equipment

  • Large pot
  • Food Processor
  • Skillet

Method
 

Cooking Steps
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat.
  2. While the water boils, pulse the pistachios in a food processor until coarsely chopped. Add pecorino cheese, lemon juice, salt, black pepper, and basil leaves. Blend while drizzling in olive oil until smooth yet textured.
  3. In a skillet, heat unsalted butter and olive oil over low heat. Add minced garlic and sauté for about 2 minutes.
  4. Once the water is boiling, add the ravioli and cook for approximately 3 minutes until they float. Reserve ½ cup of pasta water before draining.
  5. Add the pistachio pesto to the sautéed garlic, stirring for about 1 minute. Toss in the drained ravioli and ¼ cup of reserved pasta water.
  6. Adjust the sauce consistency with reserved water as necessary, then serve immediately, garnished with extra nuts or basil.

Notes

For best results, make extra pesto to store in the fridge for other dishes. Adjust the flavors to personal taste.