Pistachio Pesto Ravioli
Delicious sheep’s milk ravioli tossed in a creamy pistachio pesto and served with crunchy pistachio bits.
Ingredients for 3-4 persons:
Pesto Sauce:
120g Shelled Pistachios (roasted)
50 g Fresh Basil Leaves
120ml Extra-Virgin Olive Oil (adjust as needed)
30g Parmesan Cheese
1 clove Garlic
1tsp Lemon Juice
Salt and Pepper to Taste
1tsp Butter
1tsp E/V Olive Oil
1pkt Maypole ‘Ġbejniet tan-Nagħaġ’ Ravioli
20g Grated Cheese
Method:
Place all the pesto ingredients in a food processor and mix everything until smooth and creamy. Adjust with more/less oil as needed. Also with salt and pepper.
Reserve about a tablespoon of pistachios for serving.
Boil the ravioli in plenty of salted boiling water until they float.
In a skillet, melt the butter in the olive oil and add the ravioli.
Gently fry for a couple of minutes stirring frequently to avoid them from sticking.
Add a ladle of pasta water to the ravioli and the pesto.
Mix well until fully coated and add some freshly ground pepper.
Serve with grated cheese and some crushed roasted pistachio bits.
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