Pesto sauce with ravioli

Name: Pesto sauce with ravioli
Prep time: 35 min
Cook time: 35 min
Yield: 6
Cuisine: Italiana
Ingredients: salt, to taste; 1 fist basil; 1/3 onions; 1 clove garlic; 1 tomtato, big; 6 teaspoons olive oil; 800 grams ravioli; 1 cup Water; 1 tablespoon butter; parmesan cheese, to taste

30 mins

5 mins

Low

1 comments

Maria Fernanda

	73
Favorites

Collections

Glider

Super List

Upload a picture

To print

Delicious traditional Italian tomato sauce, ideal for any dish with pasta.

Learn more about Maria Fernanda

Ingredients

6 portions

Select all ingredients

Preparation

Chop all the ingredients leaving the pasta aside.

Pour the olive oil in a pan and start to fry the previously chopped tomato (it is put in first place since the onion and garlic are ready before time) then pour the basil leaves.

After the tomato and the basil take five minutes in the pan to put the onion and the garlic, to stir all the ingredients five minutes more.

Separate one third of the ingredients we have in the pan and put the others in the blender with a cup of water and liquefy and then stir with the ingredients that we set aside in the pan.

In a pot of boiling water, add salt to taste and start to put the ravioli carefully so that they do not burst and do not splash the water, let it boil on low heat for 5 minutes and put out the fire.

In a mold (preferably glass) smear the butter with a little stick.

In a strainer pour the ravioli to remove the water and then pass them to the mold previously greased with butter. Do this very carefully so that the raviles do not burst.

Pour all the sauce over the ravioli and with a little stick move a little so that the paste reaches the bottom and does not stay on the surface. Place parmesan cheese to taste.

PRESENTATION

You can leave a few leaves of basil without chopping to put them decoration once finished.

TIPS

If you do not like much the taste of garlic removes the heart of the tooth and itches the rest (shown in a photograph which is the heart). You can liquefy all the ingredients so that you can not see pieces of tomato, onion and basil or you can leave them un-liquefied so that all the ingredients are seen (depending on the liquefied is how the pasta will look).