Italian
Pistachio Pesto Ravioli with Yellow and Red Cherry Tomatoes and Provolone
by Manu Food · 60K subscribers on YouTube
Homemade ravioli filled with ricotta and mortadella, served in a sauce of yellow and red cherry tomatoes with pistachio pesto, garnished with shaved provolone and basil.
- Difficulty
- medium
Ingredients
10 items- 1 pcsGarlic CloveRemove after browning
- Extra Virgin Olive OilFor sautéing
- Pomodorini Gialli in BarattoloYellow cherry tomatoes from a jar
- Pomodorini Rossi in BarattoloRed cherry tomatoes from a jar
- Pasta Cooking WaterA splash of pasta cooking water
- SaltTo taste
- Pesto di PistacchioPrepared pistachio pesto
- Ravioli Fatti in CasaHomemade ravioli, filled with ricotta and mortadella (as mentioned)
- Provolone PiccanteShaved for garnish
- Foglia di BasilicoFor garnish
Method
- Sauté a clove of garlic in extra-virgin olive oil, then remove it.
- Add the yellow cherry tomatoes (from a jar).
- Add the red cherry tomatoes (from a jar).
- Add a splash of pasta cooking water, cover, and cook over low heat.
- Season with salt and lightly crush the tomatoes with a fork.
- Have the pistachio pesto ready (prepared earlier).
- Cook the ravioli in salted boiling water for about 7 minutes.
- Drain the ravioli and toss them in the tomato sauce.
- Add a little pistachio pesto and toss to coat.
- Plate by drawing a line of pesto on the serving dish, placing the ravioli on top, and garnishing with a few cherry tomatoes, chopped pistachios, shaved provolone piccante, and a basil leaf.
