Pesto Ravioli with Sundried Tomatoes

Originally, I was going to blog on making a leaf platter in ceramics, but I’m not quite done with it! So, until then, here is another wonderful new recipe I found in my Better Homes and Gardens magazine titled “Pizza and Pasta”. It is super easy to make, and it doesn’t require the oven which is awesome on these 100-degree days!

Ingredients

9 oz packet of refrigerated or dried cheese ravioli

1/3 cup chopped oil-packed sundried tomatoes

¼ cup Basil pesto (store bought or homemade – I’ve included the pesto recipe I use below)

A sprinkle of toasted pine nuts

Freshly grated Parmigiano-Reggiano cheese

Thin strips of crisp-cooked prosciutto (added to taste)

Instructions

Cook the pasta cording to the package directions and drain. In a large bowl combine ravioli, chopped sundried tomatoes and Basil pesto. Plate the pasta and sprinkle each serving with pine nuts, Parmigiano-Reggiano cheese and crispy prosciutto.

Makes 3 cups.

Homemade Basil Pesto

My recipe comes from the “Everyday Italian” cookbook, page 72, by Giada De Laurentiis (ISBN 1-4000-5258-0). 

Ingredients:

2 cups (packed) fresh Basil leaves

¼ cup toasted pine nuts (I must admit I always skip the toasting part)

1 garlic clove

½ teaspoon salt, plus more to taste (I also dial back on the salt because it’s not good for you)

¼ teaspoon freshly ground black pepper, plus more to taste

About 2/3 cup extra-virgin olive oil

½ cup freshly grated Parmesan cheese

Instructions:

In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper until finely chopped. With the machine still running, gradually pour in enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese (admittedly, I often just add the cheese while the pesto is blending and then if need be, add a bit more olive oil to correct the consistency.) Season finished pesto with more salt and pepper to taste. This pesto recipe can be made two days ahead, covered and refrigerated.)

Bon Appetit!