Green Olive, Almond, and Orange Pesto for Cheese Ravioli
By America's Test KitchenPublished on September 20, 2013
Time
45 minutes
Yield
Serves 6 (Makes about 1 1/2 cups pesto)
Ingredients
2 garlic cloves, unpeeled1 ¼ - 1 ¾ pounds cheese ravioli ½ cup pitted green olives 1 ½ cups fresh parsley 1 ½ ounces Parmesan cheese, grated (¾ cup)½ cup toasted slivered almonds ½ teaspoon grated orange zest 2 tablespoons orange juice ½ cup extra-virgin olive oil
Before You Begin
Fresh or frozen ravioli may be used.
Instructions
- Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
- Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
- Pulse garlic, olives, parsley, Parmesan, almonds, orange zest, and orange juice in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
- Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
Time
45 minutesYield
Serves 6 (Makes about 1 1/2 cups pesto)Ingredients
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
½ cup pitted green olives
1 ½ cups fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted slivered almonds
½ teaspoon grated orange zest
2 tablespoons orange juice
½ cup extra-virgin olive oil
Ingredients
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
½ cup pitted green olives
1 ½ cups fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted slivered almonds
½ teaspoon grated orange zest
2 tablespoons orange juice
½ cup extra-virgin olive oil
Ingredients
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
½ cup pitted green olives
1 ½ cups fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted slivered almonds
½ teaspoon grated orange zest
2 tablespoons orange juice
½ cup extra-virgin olive oil
Why This Recipe Works
Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
Before You Begin
Fresh or frozen ravioli may be used.
Instructions
- Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
- Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
- Pulse garlic, olives, parsley, Parmesan, almonds, orange zest, and orange juice in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
- Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
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