Ricotta and Fine Herb Ravioli with Basil and Pistachio Pesto 💚
Procedure
Ingredients · Servings 2
- 1 pack Ravioli with ricotta and Fini herbs
- Basil
- 15 g pine nuts
- 20 g Pistachios
- 30 g Grated cheese
- Oil
- Sale
- Pistachio grains
Method · 15 min
- In a mortar we prepare the pesto starting from the pine nuts, then we add the pistachios and continue to crush, then we add the basil and the oil...
- In a mortar we prepare the pesto starting from the pine nuts, then we add the pistachios and continue to crush, then we add the basil and the oil...
- In a mortar we prepare the pesto starting from the pine nuts, then we add the pistachios and continue to crush, then we add the basil and the oil...
- In a mortar we prepare the pesto starting from the pine nuts, then we add the pistachios and continue to crush, then we add the basil and the oil...
In a mortar we prepare the pesto starting from the pine nuts, then we add the pistachios and continue to crush, then we add the basil, the oil, the grated cheese and the salt and we continue to crush until a creamy and homogeneous pesto comes out.
Lower the Fini Modena ravioli into boiling salted water and cook for 2 minutes.
We then drain them into a pan, pour in the pesto, add a ladle of cooking water and mix everything together.
We plate with basil and chopped pistachios.
The chef recommends:
As an alternative to pistachios, you can use hazelnuts or peeled almonds, either whole in the pesto or chopped for the finish .
