Homemade Ravioli
When I was younger, I’d feel an anticipatory wave of excitement as I walked up the back steps to my Aunt Shirley's house for the annual family ravioli-making festivities. As we took off our coats, I c...
Pesto, being no-cook, is as easy as it gets, and the end result is incredibly fresh and rewarding—a true taste of the Italian countryside.
Instructions
Ingredients
½ cup extra-virgin olive oil
2 large bunches of basil (about 4 cups)
2 cloves garlic
¾ cup dried pumpkin seeds
1 ¼ cup grated Parmesan cheese
Method
Place the olive oil and basil in the bowl of a blender. Pulse to break up the basil and fully purée with the olive oil. Add in the garlic and pumpkin seeds and pulse to break up the seeds, then blend to fully combine. Transfer mixture to a bowl, and use a wooden spoon to stir in the cheese and mix until smooth in texture.
Toss with fresh pasta or ravioli, or store in an airtight container in the fridge for up to one week.
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