Easy Pesto Ravioli
Ingredients
8.8 oz. pkg.
Kowalski's Fresh Buffalo Milk Mozzarella Ravioli
1 cup
Kowalski's Fresh Basil Pesto
- Kowalski's Extra Virgin Olive Oil, to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½ cup
freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese
- garnishes, to taste: toasted pine nuts and fresh basil
Directions
- In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop about ½ cup of pasta cooking water from the pot and reserve.
- Drain pasta; return to pot.
- Add pesto to the pot; 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).
- Divide pasta between 2 serving dishes. Drizzle with a bit of oil; season with salt and pepper. Sprinkle with cheese; garnish with nuts and basil.
Find It!
- Find Kowalski's Fresh Buffalo Milk Mozzarella Ravioli in the Dairy Aisle.
- Find Kowalski's Fresh Basil Pesto in the Prepared Produce Section.
- Find Kowalski's Signature Parmigiano-Reggiano Cheese in the Specialty Cheese Department.
