Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
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.
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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 ...
