Ricotta ravioli with red pesto
If you love pasta with rich Mediterranean flavors, these ricotta ravioli with red pesto are an excellent choice. The pesto adds wonderful aroma and depth, while the roasted pepper brings sweetness and a unique, rich flavor.
Ingredients
- 2 Χ 250 grams packages ricotta and spinach ravioli
- 1 large sweet red pepper
- 2 tsp basil pesto
- 35 grams sun-dried tomatoes
- 55 grams grated Parmesan cheese
- 1 tsp dried oregano
- ¼ tsp black pepper
- Salt
- 20 grams pine nuts
- 20 grams olive oil
Instructions
- Place the whole pepper in a small baking dish with 1 tablespoon of olive oil. Roast at 180°C, fan, for 45–50 minutes, until the pepper is very soft and the skin is blackened in places. Allow it to cool completely.
- Remove the skin and seeds from the pepper and transfer it to a blender or food processor. Add all the remaining ingredients, except the ravioli. Blend on high speed until smooth and well combined. If a few small pieces remain, that is perfectly fine.
- Cook the ravioli in plenty of salted boiling water for 3–4 minutes. Reserve 2–3 tablespoons of the cooking water and use it to loosen the pesto slightly. Drain the ravioli and toss with 3–4 tablespoons of the pesto.
- Sprinkle with extra pine nuts and fresh basil leaves. Serve immediately.
- If you have any pesto left over, transfer it to a jar, drizzle with a little olive oil, and store it in the refrigerator.
Notes
If you want to avoid roasting the pepper, you can replace it with 130 grams roasted Florina peppers.