Ravioli with Almond and Pistachio Pesto

A quick and delicate main course
Ravioli with Almond and Pistachio Pesto
A quick and delicate main course
Steps
- 1
I bought this pesto to try it out, but if you can't find it, just finely blend about 2 oz almonds (60 g) and 2.5 oz pistachios (69 g), then add a pinch of salt and about 2 tablespoons sunflower oil (30 ml), and mix everything together.
- 2
Next, add the cream to the pesto in a small bowl and mix well.
- 3
In a nonstick skillet, sauté the finely chopped onion. Cook the ravioli in salted water, drain them, then add them to the skillet with the onion and pesto.
- 4
Toss everything together and serve with a sprinkle of chopped pistachios.
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