Roasted Red Pep Pesto Rav

Roasted Pep Pesto Ravioli

Prep Time: 20 Min
Cook Time: 15 - 20 Min

Yields: 3 Servings

WHAT YOU NEED

• 400g Frozen Cheese Ravioli
• 1/4 c EVOO
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Dried Basil
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2/3 White Wine
• 1/2 C Whipping Cream, room temperature
• Himalayan Salt

P E S T O 

• 14g Package Fresh Basil (stems & leaves)
• 1/4 C Fresh Parsley (stems & leaves)
• 1/4 Jarred Roasted Red Pepper (Up to 1 Half) *
• 1/4 C Pine Nuts 
• 3 Tbsp. + EVOO
• 1 Tbsp. Hemp Hearts
• 1/2 - 1 Lemon, juice
• 1/3 C Grana Padano, finely shredded
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper 
• Pinch Red Pepper Flakes

G A R N I S H

• Fresh Parsley, Fresh Basil, Grana Padano, Burrata

N O T E S

• I added a 1/4 of a pepper and at first, found it very present. After cooking, it was present but slightly muted by the herbs and cheese. Start with a 1/4, taste, and add another quarter of a roasted pepper if needed to really get that punch of roasted pep flave.
• Monitor your liquids if you add more pepper. If needed, toast a few more pine nuts or add additional hemp hearts to keep the pesto at the perfect consistency. 

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil and leave covered.
• Heat a large, 12" skillet to just below medium with the pine nuts in the pan. Once heated, stir and keep an eye on them until they're nice and browned, but not burnt. Remove the pine nuts and return the skillet to the burner. Add the EVOO, garlic, dried basil, and pepper flakes to the skillet. Stir and cook about 45 seconds or so without burning. Add the onion and a good pinch of salt. Stir and continue to cook 5 - 7 minutes, lowering the heat if needed to keep the onions from scorching.
• In the meantime, whizz together all of the ingredients for the pesto. Taste and adjust salt, lemon, or roasted pepper if needed.​

• Add the wine to the skillet and let that simmer until reduced by half. At this point, add your rav to the boiling water and add your pesto and cream to your skillet. Use some pasta water to rinse out your blender and pour that in to the skillet. Stir and let the pesto sauce simmer until the ravioli are ready. 
• Once al dente, strain the rav directly in to the skillet, bringing along some welcome pasta water. Stir and continue to cook, lowering the heat to medium low and simmering until perfectly cooked. Add additional pasta water as needed. Taste and season to your liking.
• Serve garnished with herbs, finely shredded grana or other hard cheese, and the optional burrata. I said it, it's optional but you really shouldn't skip it ok? lol ENJOY!

HAPPY VEG