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. Here's one variety -- scroll down to see the rest!
Sage, Walnut & Browned Butter Pesto
Makes about 1 1/2 cups
6 tablespoons unsalted butter
3/4 cup chopped fresh sage
2 garlic cloves, unpeeled
Salt and pepper
1cup fresh parsley
1 1/2ounces Parmesan cheese, grated (3/4 cup)
1/2cup toasted walnuts
1 1/4 - 1 3/4 pounds cheese ravioli
Heat 6 tablespoons butter in 10-inch skillet over medium-high heat, swirling constantly until golden brown and butter has nutty aroma, 2 to 4 minutes. Remove skillet from heat and add chopped sage to butter. Set aside to cool, about 10 minutes.
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, butter mixture, parsley, Parmesan, and walnuts in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. 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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