Ravioli with Roasted Garlic Pesto Cream Sauce
By Haley Aldoroty
Images
Ingredients
For the roasted garlic:
For the pesto:
For the roasted garlic pesto cream sauce:
- 1 small head of garlic
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
For the pesto:
- 1 small head of roasted garlic
- ¼ cup pine nuts
- 2 cups fresh basil leaves, lightly packed
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup fresh grated parmesan cheese
For the roasted garlic pesto cream sauce:
- ½ cup roasted garlic pesto
- ¾ cup heavy cream
- 20oz ravioli
Procedure
For the roasted garlic:
1. Preheat your oven to 425°F.
2. Cut ¼ off the top of the garlic and place it on aluminum foil.
3. Drizzle the garlic with olive oil and sprinkle it with salt and pepper.
4. Bake for 40 minutes. Allow it to cool slightly when finished baking.
For the roasted garlic pesto:
5. To the food processor, add the roasted garlic (squeeze the cloves out of the wrapping), pine nuts, salt, and pepper. Pulse until the nuts are chopped and combined with the garlic (about 4 pulses).
6. Add the basil and lemon juice, pulse again about 5 more times until the basil is finely chopped.
7. With the food processor running, slowly drizzle in the olive oil until combined.
8. Scrape down the sides, add the parmesan cheese and pulse twice more to combine.
For the sauce:
9. Bring a pot to a boil over high heat and cook ravioli according to directions.
10. To a pan over medium-low heat add the roasted garlic pesto and heavy cream – mix gently until combined and smooth.
11. Toss your cooked ravioli in the sauce and serve with a dusting of parmesan cheese.
1. Preheat your oven to 425°F.
2. Cut ¼ off the top of the garlic and place it on aluminum foil.
3. Drizzle the garlic with olive oil and sprinkle it with salt and pepper.
4. Bake for 40 minutes. Allow it to cool slightly when finished baking.
For the roasted garlic pesto:
5. To the food processor, add the roasted garlic (squeeze the cloves out of the wrapping), pine nuts, salt, and pepper. Pulse until the nuts are chopped and combined with the garlic (about 4 pulses).
6. Add the basil and lemon juice, pulse again about 5 more times until the basil is finely chopped.
7. With the food processor running, slowly drizzle in the olive oil until combined.
8. Scrape down the sides, add the parmesan cheese and pulse twice more to combine.
For the sauce:
9. Bring a pot to a boil over high heat and cook ravioli according to directions.
10. To a pan over medium-low heat add the roasted garlic pesto and heavy cream – mix gently until combined and smooth.
11. Toss your cooked ravioli in the sauce and serve with a dusting of parmesan cheese.
Ravioli with Roasted Garlic Pesto Cream Sauce
By Haley Aldoroty
Ingredients
For the roasted garlic:
For the pesto:
For the roasted garlic pesto cream sauce:
- 1 small head of garlic
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
For the pesto:
- 1 small head of roasted garlic
- ¼ cup pine nuts
- 2 cups fresh basil leaves, lightly packed
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup fresh grated parmesan cheese
For the roasted garlic pesto cream sauce:
- ½ cup roasted garlic pesto
- ¾ cup heavy cream
- 20oz ravioli
Procedure
For the roasted garlic:
1. Preheat your oven to 425°F.
2. Cut ¼ off the top of the garlic and place it on aluminum foil.
3. Drizzle the garlic with olive oil and sprinkle it with salt and pepper.
4. Bake for 40 minutes. Allow it to cool slightly when finished baking.
For the roasted garlic pesto:
5. To the food processor, add the roasted garlic (squeeze the cloves out of the wrapping), pine nuts, salt, and pepper. Pulse until the nuts are chopped and combined with the garlic (about 4 pulses).
6. Add the basil and lemon juice, pulse again about 5 more times until the basil is finely chopped.
7. With the food processor running, slowly drizzle in the olive oil until combined.
8. Scrape down the sides, add the parmesan cheese and pulse twice more to combine.
For the sauce:
9. Bring a pot to a boil over high heat and cook ravioli according to directions.
10. To a pan over medium-low heat add the roasted garlic pesto and heavy cream – mix gently until combined and smooth.
11. Toss your cooked ravioli in the sauce and serve with a dusting of parmesan cheese.
1. Preheat your oven to 425°F.
2. Cut ¼ off the top of the garlic and place it on aluminum foil.
3. Drizzle the garlic with olive oil and sprinkle it with salt and pepper.
4. Bake for 40 minutes. Allow it to cool slightly when finished baking.
For the roasted garlic pesto:
5. To the food processor, add the roasted garlic (squeeze the cloves out of the wrapping), pine nuts, salt, and pepper. Pulse until the nuts are chopped and combined with the garlic (about 4 pulses).
6. Add the basil and lemon juice, pulse again about 5 more times until the basil is finely chopped.
7. With the food processor running, slowly drizzle in the olive oil until combined.
8. Scrape down the sides, add the parmesan cheese and pulse twice more to combine.
For the sauce:
9. Bring a pot to a boil over high heat and cook ravioli according to directions.
10. To a pan over medium-low heat add the roasted garlic pesto and heavy cream – mix gently until combined and smooth.
11. Toss your cooked ravioli in the sauce and serve with a dusting of parmesan cheese.