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.
Keywords
Similar Recipes
More Recipes
-

Kipp Clark
-

Barnali Debdas
-

Mozzarella and Tomato Penne Lemon Salad
Crock Pot Girl 🤡
-

Bina Samir Telivala
-

Soumini Bhattacherjee
-

Tina
-

Healthy Banana Oatmeal Pancakes
Lizzie Schneeman
-

Leelumae
-

No-Bake! Matcha Chocolate Cheesecake
Fumie's Recipe
-

Amina Rajpoot
-

Tanushri Paul
-

Adeya -

Saba Butt
-

Krishna Biswas
-

No-Bake! Matcha Chocolate Cheesecake
Fumie's Recipe
-

Naureen Khan Lodhi
-

Flavoratte Kitchen
-

doggo the chef
-

Nosheen Nadeem
















