Want the convenience of store-bought ravioli, but tired of the same old flavor? Kick it up a notch with this Red Pepper Pesto Sauce. It’s got wow flavor, and doesn’t take long to make. I love it when a dinner comes together! Here’s the recipe I tested for Cook’s Illustrated.
If you’re not into red peppers, check out the Jan/Feb issue for these other recipes: Sage, Walnut, and Browned Butter Pesto; Green Olive, Almond, and Orange Pesto; or try Kale and Sunflower Seed Pesto.
Roasted Red Pepper Pesto
Makes about 1 ½ cups
Fresh or frozen ravioli may be used in this recipe.
2 garlic cloves, unpeeled
Salt and pepper
1 (20- to 28-ounce) package cheese ravioli
1 (17-ounce) jar roasted red peppers, rinsed and patted dried
1 cup fresh basil leaves
1 ½ ounces Parmesan cheese, grated (about 3/4 cup)
½ cup raw shelled pistachios, toasted
¼ cup extra-virgin olive oil
1. Bring 4 quarts water to boil in large pot. 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.
2. Add ravioli and 1 tablespoon salt to boiling water and cook until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
3. While ravioli are cooking, peel and mince garlic. Pulse garlic, red peppers, basil, cheese, and pistachios in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With motor running, slowly add oil until incorporated. Season with salt and pepper to taste.
4. 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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