Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli

Name: Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Yield: Makes 1 batch of sauce (Makes about 1 1/2 cups)
Cuisine: Italian
Ingredients: 2 , garlic cloves, unpeeled; 1 1/4 -1 3/4 pounds, cheese ravioli; 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

9 comments

Appears in Cook's Illustrated January/February 2012

Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

SERVESMakes 1 batch of sauce (Makes about 1 1/2 cups)

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust ...

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