Cheese Ravioli with Pesto and Toasted Pine Nuts

If you’re Italian—or a lover of Italian food—you probably grow your own basil—the absolute best choice for this raw, fragrant pasta sauce from Genoa. Short of that, if you have an extra 15 seconds, the secret to keeping the sauce bright is blanching the basil. To do this, we prepare a large bowl of ice water and bring a large pot of water to a boil. We put the basil in a sieve and submerge it in the boiling water, stirring, until bright green, 10 to 15 seconds. Then, we submerge the basil in the prepared ice water; drain on a kitchen towel and squeeze dry. In place of the classic mortar-and-pestle technique, we use a food processor or blender to combine the ingredients into a creamy, cheesy consistency. Store any leftover pesto sauce in an airtight container in refrigerator up to 5 days. 

Serves: 4
Prep Time: 5 minutes
Cook Time: 16 minutes

2 cups basil leaves, fresh or blanched (see note above)
2 cloves garlic
½ cup pine nuts plus 2 tablespoons, toasted, for topping
½ cup extra-virgin olive oil
½ cup freshly grated Parmigiano Reggiano cheese, plus more for topping
½ teaspoon salt, or to taste
Two 12-count boxes Pastosa Gluten-Free Large Round Cheese Ravioli

1. Using a food processor or blender, process together the basil, garlic, pine nuts, oil, cheese and salt until smooth.
2. Bring a large pot of generously salted water to a boil; add the ravioli, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Reserve a ½ cup of cooking water, then drain the ravioli and return to the pot; gently stir in the pesto, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
3. Divide the ravioli among four shallow bowls and top with the toasted pine nuts and Parmigiano Reggiano.