Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli

Published January 1, 2012. From Cook's Illustrated.

Why this recipe works:

Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency… read more

Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.

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Makes about 1 1/2 cups

Fresh or frozen ravioli may be used.

Ingredients

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