Tuesday, July 12, 2011

Pesto with Goat Cheese Ravioletti

1 box Goat Cheese Ravioletti from Raffetto on Houston Street, NYC (or homemade)
Pesto: 1 1/2 cup basil, loosely packed.
1/3 cup pignolli
1/2 cup Parmigiano-Reggiano 
1/2 cup extra virgin olive oil
Salt and pepper to taste

Pesto: Add all dry ingredients to food processor, pulse until partially ground. Slowly drip in olive oil while pulsing until creamy. Cook pasta according to Raffetto's instructions. Drain pasta and add to large, heated bowl. Mix in pesto and serve, garnished with cheese and a fresh basil leaf.

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