Easy Pesto Ravioli
Ingredients
8.8 oz. pkg.
Kowalski's Fresh Buffalo Milk Mozzarella Ravioli (from the Dairy Department)
1 cup
Kowalski's Fresh Basil Pesto (from the Prepared Produce Section)
- Kowalski's Extra Virgin Olive Oil, to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½ cup
freshly grated Kowalski's Parmesan Cheese
- garnishes, to taste: toasted pine nuts and fresh basil
Directions
- In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
- Drain pasta; return to the pot.
- Add pesto; stir to coat. Add hot reserved pasta water a bit at a time until sauce reaches desired consistency (you may not need all of the water).
- Scoop pasta onto individual serving dishes; drizzle with a bit of oil.
- Season with salt and pepper. Sprinkle with cheese; garnish with nuts and basil.
