Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli
By America's Test KitchenPublished on September 20, 2013
Time
55 minutes
Yield
Serves 6 (Makes about 1 1/2 cups pesto)
Ingredients
6 tablespoons unsalted butter ¾ cup chopped fresh sage 2 garlic cloves, unpeeled1 ¼ - 1 ¾ pounds cheese ravioli 1 cup fresh parsley 1 ½ ounces Parmesan cheese, grated (¾ cup)½ cup toasted walnuts
Before You Begin
Fresh or frozen ravioli may be used.
Instructions
- Heat 6 tablespoons butter in 10-inch skillet over medium-high heat, swirling constantly until golden brown and butter has nutty aroma, 2 to 4 minutes. Remove skillet from heat and add chopped sage to butter. Set aside to cool, about 10 minutes.
- 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, butter mixture, parsley, Parmesan, and walnuts in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. 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
55 minutesYield
Serves 6 (Makes about 1 1/2 cups pesto)Ingredients
6 tablespoons unsalted butter
¾ cup chopped fresh sage
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
1 cup fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted walnuts
Ingredients
6 tablespoons unsalted butter
¾ cup chopped fresh sage
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
1 cup fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted walnuts
Ingredients
6 tablespoons unsalted butter
¾ cup chopped fresh sage
2 garlic cloves, unpeeled
1 ¼ - 1 ¾ pounds cheese ravioli
1 cup fresh parsley
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ cup toasted walnuts
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
- Heat 6 tablespoons butter in 10-inch skillet over medium-high heat, swirling constantly until golden brown and butter has nutty aroma, 2 to 4 minutes. Remove skillet from heat and add chopped sage to butter. Set aside to cool, about 10 minutes.
- 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, butter mixture, parsley, Parmesan, and walnuts in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. 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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