Feb 15
Roasted Red Pepper Pesto for Ravioli2 Comments

Roasted Red Pepper Pesto

As much as I love spending time in the kitchen, there are nights when I get home from work that I need an easy meal. Those fourth graders can be draining some days. I was really happy a few weeks ago when I had this red pepper pesto on the menu. It came together in about fifteen minutes and we had a delicious meal on the table in no time flat. I love the idea of any type of pesto so I was intrigued by a red pepper version. I always know to trust the people at Cook’s Illustrated to give me a great recipe, and this one is no exception of every other recipe I have tried. Blair absolutely loved it, and ate the leftovers up the very next day. We didn’t end up using all the pesto for ravioli, but I bet it would be delicious on some crostini or in a panini. I ended up freezing the rest so that I have some on hand when I need another easy weeknight meal. So if you are feeling a little tired, but want a delicious meal then this pesto is your ticket.

Roasted Red Pepper Pesto
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 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

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2 Responses to Roasted Red Pepper Pesto for Ravioli

  1. Shawnda says:

    That sounds awesome, especially as a panini/sandwich spread!

  2. Jessica says:

    Ohhhhh! Red pepper pesto!? Yum. I agree with Shawnda, I bet it would make for an awesome sandwich spread.

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