Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
garlic, homemade or store bought (Rosetto) ravioli,
salt& pepper, jarred roasted red peppers, fresh basil,
Parmesan cheese, toasted pistachios & olive oil
The recipe is from Cook’s Illustrated. Love them.
If you can’t look it up, I will gladly share.
Yes, I make my own ravioli. Some times, four cheese,
sometimes, crab or lobster will sneak it’s way into
the pillows of goodness. Oh yes, and spinach. I am
a big spinach girl when it comes to pasta. Just adore
the savory flavor.
However, if you don’t make your own, try “Rosetto” brand in
the freezer section of the grocery store. Just in a bag.
Just plain good. Nothing fancy. Way more filling than
the other more notable brands. Less ingredients, higher
So tonight when Mr. Right walks in, the house is going to
have a heavenly aroma of warm simmering pesto sauce.
Perhaps a slice or two of garlic bread and a glass of
A winter dinner perfect for two. It sounds like comfort
and I think it will fit the bill.
Say grace and dig in.
ps. turned out to be quite possibly the best new recipe I have tried and eaten in years. Oh my goodness. Mr. Right gave it two thumbs up and took it two days for lunch.