Cheese Ravioli with Sage, Walnut and Brown Butter Pesto
By Joe
Source: America's Test Kitchen.
Cheese ravioli cloaked in a rich pesto of nutty brown butter, sage and toasted walnuts.
Always check the labels of the products you use.
Method
- 1
Brown. Melt 85 g butter in the frying pan over medium-high heat, swirling without stopping, for 2-4 min until golden and smelling nutty.
- 2
Infuse. Away from the heat, mix in 20 g sage and let it cool for about 10 min.
- 3
Boil. Bring about 4000 ml water to the boil, slip in 2 unpeeled garlic cloves for 1 min, cool them under cold water, then peel and finely chop.
- 4
Cook. Add 680 g cheese ravioli with 1 tbsp salt, stir often and cook until al dente; reserve 120 ml of the water, then drain and tip them back in.
- 5
Blend. Pulse the garlic, sage butter, 30 g parsley, 40 g parmesan and 60 g walnuts for 20-30 pulses until finely ground, scraping down the sides.
- 6
Season. Finish with ¼ tsp salt and ¼ tsp black pepper.
- 7
Toss. Turn the ravioli through about 240 ml of the sage-walnut pesto, thinning with cooking water a spoonful at a time, and offer the rest at the table.
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: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 130 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
- 25 cm frying pan
- large pot
- slotted spoon
- small bowl
- colander
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 403 kcal |
| Protein | 12.3 g |
| Carbohydrate | 41.5 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 21.7 g |
| of which saturates | 9.3 g |
| Fibre | 2.2 g |
| Salt | 0.49 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
