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 oz. (3/4 cup) Parmesan cheese, grated
1/2 cup raw shelled pistachios, toasted
1/4 cup extra-virgin olive oil
What you’ll do:
Bring 4 quarts of water to a boil in a large pot. Add garlic to the water and cook for one minute. Using a slotted spoon, transfer garlic to a bowl and rinse under cold water to stop the cooking. Peel and mince garlic. Add the ravioli and salt to boiling water and cook, stirring often until al dente. Set aside 1/2 cup of cooking water, drain the ravioli and return to the pot.
In a food processor, pulse minced garlic, red peppers, basil, Parmesan and pistachios until combined. It took about 20 pulses, scrape down the bowl as needed. When all of the ingredients are combined, turn on the processor and slowly add oil until incorporated. Season with salt and pepper to taste. Add 1 cup of pesto to cooked ravioli, toss gently to combine. Add one tablespoon of cooking water at a time until you reach your desired consistency.
Source: Cook’s Illustrated January/February 2012