Cheese Ravioli with Roasted Red Pepper and Pistachio Pesto
By Joe
Source: America's Test Kitchen.
Cheese ravioli in a warmly coloured pesto of sweet roasted peppers, basil and toasted pistachios.
Always check the labels of the products you use.
Method
- 1
Boil. Heat around 4000 ml water to a rolling boil in a large pot.
- 2
Blanch. Add 2 unpeeled garlic cloves and boil 1 min, cool under cold water, then peel and mince.
- 3
Cook. Slide 680 g cheese ravioli in with 1 tbsp salt and cook until al dente, stirring regularly; save 120 ml of the water, then drain and return the ravioli to the pot.
- 4
Blend. Run 20-30 pulses over the garlic, 250 g rinsed roasted red peppers, 20 g basil, 40 g parmesan and 65 g pistachios until finely ground, scraping down the bowl.
- 5
Stream. As the motor runs, add 60 ml olive oil in a slow stream until fully worked in.
- 6
Season. Add ¼ tsp salt along with ¼ tsp black pepper.
- 7
Toss. Fold about 240 ml of the red pepper and pistachio pesto gently through the ravioli, adding cooking water a tablespoon at a time to loosen, and pass the remainder separately.
Storage
Keep leftover pesto chilled under a film of oil for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 157 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot
- slotted spoon
- small bowl
- colander
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 375 kcal |
| Protein | 12.9 g |
| Carbohydrate | 42.6 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 17.6 g |
| of which saturates | 3.1 g |
| Fibre | 1.7 g |
| Salt | 1.91 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
