Fennel and Tarragon Pesto for Cheese Ravioli
By America's Test KitchenPublished on September 20, 2013
Time
50 minutes
Yield
Serves 6 (Makes about 1 1/2 cups pesto)
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch pieces2 garlic cloves, unpeeled1 ¼ to 1 ¾ pounds cheese ravioli ½ cup fresh parsley leaves ½ cup fresh tarragon leaves 2 tablespoons lemon juice 1 ½ ounces Parmesan cheese, grated (about ¾ cup)¼ cup extra-virgin olive oil
Before You Begin
Fresh or frozen raviolis may be used in this recipe
Instructions
- Bring 4 quarts water to boil in large pot. Add fennel to water and cook until softened, 2 to 3 minutes. Using slotted spoon, transfer fennel to colander and run under cold water to stop cooking, about 1 minute. Set aside to cool. Add garlic cloves to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking, about 1 minute. Set aside to cool.
- Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- While raviolis are cooking, peel and mince garlic. Pulse garlic, fennel, parsley, tarragon, lemon juice, and Parmesan until finely ground, 20 to 30 pulses, scraping down bowl as needed. With blender running, slowly add oil until incorporated. Season to taste with salt and pepper.
- Add 1 cup pesto to raviolis and gently toss to combine, adding 1 tablespoon cooking water at a time as needed to adjust consistency. Serve passing remaining pesto on the side.
Time
50 minutesYield
Serves 6 (Makes about 1 1/2 cups pesto)Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch pieces
2 garlic cloves, unpeeled
1 ¼ to 1 ¾ pounds cheese ravioli
½ cup fresh parsley leaves
½ cup fresh tarragon leaves
2 tablespoons lemon juice
1 ½ ounces Parmesan cheese, grated (about ¾ cup)
¼ cup extra-virgin olive oil
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch pieces
2 garlic cloves, unpeeled
1 ¼ to 1 ¾ pounds cheese ravioli
½ cup fresh parsley leaves
½ cup fresh tarragon leaves
2 tablespoons lemon juice
1 ½ ounces Parmesan cheese, grated (about ¾ cup)
¼ cup extra-virgin olive oil
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch pieces
2 garlic cloves, unpeeled
1 ¼ to 1 ¾ pounds cheese ravioli
½ cup fresh parsley leaves
½ cup fresh tarragon leaves
2 tablespoons lemon juice
1 ½ ounces Parmesan cheese, grated (about ¾ cup)
¼ 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 raviolis may be used in this recipe
Instructions
- Bring 4 quarts water to boil in large pot. Add fennel to water and cook until softened, 2 to 3 minutes. Using slotted spoon, transfer fennel to colander and run under cold water to stop cooking, about 1 minute. Set aside to cool. Add garlic cloves to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking, about 1 minute. Set aside to cool.
- Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- While raviolis are cooking, peel and mince garlic. Pulse garlic, fennel, parsley, tarragon, lemon juice, and Parmesan until finely ground, 20 to 30 pulses, scraping down bowl as needed. With blender running, slowly add oil until incorporated. Season to taste with salt and pepper.
- Add 1 cup pesto to raviolis and gently toss to combine, adding 1 tablespoon cooking water at a time as needed to adjust consistency. Serve passing remaining pesto on the side.
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