Best Ravioli Salad With Cilantro Pesto Olives And Pepitas Recipes

BASIL PESTO

Steps:

• Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
• Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
• In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

RAVIOLI SALAD

Steps:

• Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS

Steps:

• Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
• Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
• Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)