Fennel And Tarragon 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. Here's one variety -- scroll down to see the rest!
Fennel And Tarragon Pesto
Makes about 1 1/2 cups
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces
2 garlic cloves, unpeeled
Salt and pepper
1/ 2cup fresh parsley leaves
1/2 cup fresh tarragon leaves
2 tablespoons lemon juice
1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
1/4 cup extra-virgin olive oil
1 1/4 to 1 3/4 pounds Cheese ravioli
Bring 4 quarts water to boil in large pot. Add fennel to water and cook until softened, 2 to 3 minutes. Using slotted spoon, transfer fennel to colander and run under cold water to stop cooking, about 1 minute. Set aside to cool. Add garlic cloves to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking, about 1 minute. Set aside to cool.
Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
While raviolis are cooking, peel and mince garlic. Pulse garlic, fennel, parsley, tarragon, lemon juice, and Parmesan until finely ground, 20 to 30 pulses, scraping down bowl as needed. With blender running, slowly add oil until incorporated. Season to taste with salt and pepper.
Add 1 cup pesto to raviolis and gently toss to combine, adding 1 tablespoon cooking water at a time as needed to adjust consistency. Serve passing remaining pesto on the side.
Sage, Walnut, And Browned Butter Pesto
