Ravioli with a Creamy Pesto Sauce Translated from Italian is Ravioli Alla Pesto Cremoso, When I lived in Providence, I took a chefs job in an Italian Restaurant in Johnston Rhode Island just outside of Providence. I introduced it on the Specials board one night and it was a huge hit. Emeril, a chef from the neighboring Fall River, Massachusetts, became intrigued when an Italian New Yorker brought something authentically Italian to this region of New England.
Pesto dates back to the 16th century and originates in Genoa which is in the region of Liguria, the Northern-western coast of Italy.
I chose this recipe in my post A scene from A Breif Escape In the story the characters Jon Seaborn and Sophia are staying in a hilltop villa in Cinque Terre italy which is on the Mediterranean coast also in the Region of Liguria. The recipe is apropos to the location.
I hope Enjoy the Recipe. This is the third in my series Eating your way to happiness. Send me feedback.
The Recipe: Ravioli formaggio with a light creamy pesto sauce
The first step is to make the pesto.
- 1 bunch of Fresh Basil Leaves
- 2 to 3 pinches of pignoli (pine nuts)
- 3 cloves of Garlic
- 3 to 5 oz. Fresh grated Parmesan cheese
- Virgin or extra virgin olive oil
- Add all the ingredients, except for the olive oil, into a food processor or blender. I used a bullet (milk shake blender).
- Mix ingredients with food processor turned on and slowly drizzle in the olive oil.
- When the consistency is like a light paste, the pesto is complete. At this time put aside.
Ravioli: I used a frozen cheese ravioli and gave it a fancy name by translating cheese in Italian, formaggio. You can use a ravioli or tortellini of your choice but I cooked mine and then cooled it off by gently running cold water on it after it was cooked al-dente. The reason I cool it off is because I will re-heat it in the sauce and I don’t want the ravioli to overcook.
Next: The light cream pesto sauce (with ravioli):
- 2/3 cup of heavy cream
- 3 – 4 pinches of grated Parmesan cheese
- 2 tablespoons of Pesto
- 8 to 10 cooked ravioli
in a large saute pan heat the cream to a light simmer on a low heat. Careful not to burn cream. Add the pesto and stir it in. After the pesto has blended well with the cream start to add pinches of the Parmesan cheese. Mix in slowly as cream starts to thicken. Stir in ravioli. Add cheese and pesto to the consistency and desired flavor. Simmer until ravioli is well heated, a few minutes.