Fennel and Tarragon Pesto for Cheese Ravioli

Name: Fennel and Tarragon Pesto for Cheese Ravioli
Yield: Serves 6 (Makes about 1 1/2 cups pesto)
Cuisine: Europe, Italian
Ingredients: 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces; 2 , garlic cloves, unpeeled; 1 1/4 to 1 3/4 pounds, cheese ravioli; 1/2 cup, fresh parsley leaves; 1/2 cup, fresh tarragon leaves; 2 tablespoons, lemon juice; 1 1/2 ounces, Parmesan cheese, grated (about 3/4 cup); 1/4 cup, extra-virgin olive oil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Pasta
Cheese
Vegetables
Weeknight

Appears in Cook's Illustrated January/February 2012

Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

SERVES 6 (Makes about 1 1/2 cups pesto)

TIME 50 minutes

Fennel and Tarragon Pesto for Cheese Ravioli

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