Easy Pesto Raviolini

Serves 2
  • 9 oz. pkg. Kowalski's Fresh Parmigiano-Reggiano Raviolini
  • 8 oz. Kowalski's Fresh Pesto Sauce
  • - Kowalski's Extra Virgin Olive Oil, to taste
  • - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  • 1/2 cup freshly grated Kowalski's Parmesan Cheese
  • - garnishes, to taste: toasted pine nuts and fresh basil

In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. 1/2 cup of pasta cooking water from the pot and reserve. Drain pasta and return to the pot. Add pesto; stir to coat. Add hot reserved pasta water a bit at a time until sauce reaches desired consistency (you may not need all of the water). Drizzle individual servings with a bit of oil. Season with salt and pepper; sprinkle with cheese and garnish with nuts and basil. Serve immediately.

Wine Pairing

We recommend you try Gavi with pesto dishes.