Roasted Red Pepper And Pistachio Pesto With Cheese Ravioli | KCET
Roasted Red Pepper And Pistachio 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. Scroll down to see more varieties!
Roasted Red Pepper And Pistachio Pesto
Makes about 1 1/2 cups
2 garlic cloves, unpeeled
Salt and pepper
1 1/2 cups jarred roasted red peppers, rinsed and patted dry
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup raw shelled pistachios, toasted
1/4 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 ½ cup cooking water, then drain ravioli and return to pot.
Pulse garlic, red peppers, basil, Parmesan, and pistachios 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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