Tomato Ravioli with Sage and Almond Pesto is the first recipe born from the collaboration with Pastificio Da Sergio. I have already mentioned them in other recipes. Their products are of the highest quality and as genuine as those of the past, thanks to careful selection of raw materials and respect for their processing. The ravioli dough owes its intense color to the tomato while the mozzarella filling completes the uniqueness and creativity of this stuffed pasta. You can find these tomato ravioli at their store Da Sergio in Marina Palmense and with my recipe, you can discover their taste and enhance their flavor with a simple sage and almond pesto.
Other recipes born from the collaboration with Pastificio Da Sergio:
– smoked salmon tagliatelle
– guitar pasta with shrimp and zucchini
– mezze maniche with basil pesto, pine nuts, and mozzarella
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 509.28 (Kcal)
- Carbohydrates 39.12 (g) of which sugars 3.20 (g)
- Proteins 15.48 (g)
- Fat 33.71 (g) of which saturated 2.19 (g)of which unsaturated 3.60 (g)
- Fibers 5.54 (g)
- Sodium 8.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tomato Ravioli with Pesto:
- 14 oz ravioli (with tomato from Pastificio da Sergio)
- 20 leaves Sage
- 3.5 oz peeled almonds
- 1 clove Garlic (half is also fine)
- 5 tbsp Extra virgin olive oil
- 1.4 oz almonds (sliced)
Tools
- Pan
- Pot
- Blender / Mixer
Preparation of Tomato Ravioli with Pesto:
Making a pesto is very simple, just follow a few steps and know how to balance the flavors. Let’s start with the base: rinse the sage leaves under cold running water and dry them completely with kitchen paper.
Then take a mixer and pour about 3 oz of peeled almonds, a small piece of garlic, and the sage leaves into it. Let it chop until you have obtained a good mince with very small pieces. Use a spoon to pour the pesto into a bowl and add the extra virgin olive oil.
As you have seen from the ingredient list, I use very little oil because I prefer to thicken it with cooking water rather than adding more oil. Obviously, it’s just my taste. At this point, we can boil the water for cooking the tomato ravioli.
When I need to sauté stuffed pasta, I prefer to leave it one minute undercooked so that they do not break and lose their rich filling.
Sauté the ravioli well in the sage and almond pesto and dish them up with a nice sprinkle of almond flakes. I deliberately did not add parmesan cheese so as not to alter the flavors and aromas of this dish.
And here are the Tomato Ravioli with Sage and Almond Pesto, an easy-to-make first course.
Enjoy your meal!!!
It requires few ingredients but will enhance your Sunday family lunch and will be highly requested by your guests.
Let your eyes marvel at the intensity of the colors, let the flavors of this dish enhance your senses.
Notes
If you liked this recipe, don’t lose sight of our social channels because the collaboration will continue every 15 days to offer you new dishes and new ideas with the quality and genuineness of Pastificio da Sergio‘s products and Bea’s kitchen!
If you like first courses, you can also try Pasta with Creamy Radicchio and Bacon
