Kale And Sunflower Seed Pesto With Cheese Ravioli

Ravioli, because it retains so much water, requires a thicker sauce than other pastas. America's Test Kitchen has created a whole bunch of pestos that are perfect for fall -- they're not made with basil, but with herbs, vegetables, and nuts that make their appearance this time of year. Find more option below this recipe!

Photo courtesy America's Test KitchenKale And Sunflower Seed Pesto
Makes about 1 1/2 cups

2 garlic cloves, unpeeled
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil

1 1/4 - 1 3/4 pounds cheese ravioli

Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.

Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.

Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.

Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.

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About the Author

Katherine is the former Living Managing Editor at KCET.org. She's been living in and writing about this area for over a decade.
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