Best 8 Basil Pecan Pesto Raviolis Recipes

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Indulge your taste buds in a culinary journey with our Basil Pecan Pesto Ravioli, a symphony of flavors that will tantalize your senses. This delectable dish features homemade ravioli filled with a luscious blend of fragrant basil, nutty pecans, and a hint of tangy Parmesan cheese, all enveloped in a velvety pesto sauce. The vibrant green sauce, prepared with fresh basil, olive oil, pine nuts, and a touch of garlic, adds a layer of herbaceous complexity to each bite.

Alongside the main recipe, we offer a delightful assortment of variations to cater to diverse preferences. Explore the vibrant flavors of Roasted Red Pepper Pesto Ravioli, where roasted red peppers and sun-dried tomatoes add a burst of sweetness and a smoky undertone to the classic pesto sauce. For a touch of elegance, try the Truffle Pesto Ravioli, where earthy black truffles elevate the pesto to new heights of sophistication.

For those seeking a vegetarian alternative, the Spinach and Ricotta Ravioli offers a delightful combination of tender spinach and creamy ricotta cheese, enveloped in a light and flavorful sage butter sauce. And if you prefer a gluten-free option, the Gluten-Free Basil Pecan Pesto Ravioli provides the same explosion of flavors without compromising on dietary restrictions.

Dive into the world of homemade ravioli with our detailed instructions and helpful tips, guiding you through each step of the process. From making the dough from scratch to filling and shaping the ravioli, our comprehensive guide ensures a successful and enjoyable culinary experience. Whether you're a seasoned cook or a novice in the kitchen, our recipes cater to all skill levels, inviting you to create a memorable meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PESTO RAVIOLI



Grilled Pesto Ravioli image

Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.

BASIL PESTO



Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

BAKED PESTO RAVIOLI



Baked Pesto Ravioli image

A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1/2 cup whipping cream
1 package (20 oz) refrigerated cheese-filled ravioli
2 medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2 cups packed fresh baby spinach leaves
3 tablespoons basil pesto
1/4 cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
  • Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

BASIL PECAN PESTO RAVIOLIS



BASIL PECAN PESTO RAVIOLIS image

Categories     Pasta

Yield 4

Number Of Ingredients 8

3C Semolina Flour
3 Eggs
1 Bunch Basil
5 Cloves Garlic
1/4C Pecans
1/4C Grated parmesan or romano cheese
Olive oil
1/2 stick butter

Steps:

  • To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano

RAVIOLI ALLA BURRATA WITH PISTACHIO PESTO



Ravioli alla Burrata With Pistachio Pesto image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

250 grams all-purpose flour (about 2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
3 large eggs
1/2 cup fresh ricotta cheese (about 4 ounces)
8 ounces burrata, torn into small pieces
Salt and pepper
Pinch of freshly grated nutmeg
Semolina or fine cornmeal, for dusting
2 tablespoons shelled pistachio nuts (about 15 grams), more for serving
1 tablespoon walnuts (about 6 grams)
1 tablespoon pine nuts (about 6 grams), or more walnuts
2 cups fresh basil leaves (about 2 ounces)
1 garlic clove, smashed and peeled
1/4 cup Pecorino Romano, grated
2 tablespoons Parmesan, (grated), more for serving
Salt and pepper
1/4 cup extra-virgin olive oil
1 egg yolk, whisked

Steps:

  • Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
  • Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
  • Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
  • Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
  • Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
  • Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 435 milligrams, Sugar 1 gram, TransFat 0 grams

BASIL PECAN PESTO



Basil Pecan Pesto image

Categories     Sauce     Food Processor     Garlic     No-Cook     Quick & Easy     Basil     Pecan     Summer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

  • In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

MASHAMA BAILEY'S PECAN PESTO



Mashama Bailey's Pecan Pesto image

This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.

Provided by The New York Times

Categories     dips and spreads, appetizer

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 small clove garlic
1 cup fresh basil leaves
1 cup fresh Thai basil leaves
1 cup fresh opal basil leaves (or substitute more basil)
1/2 cup pecans, toasted
1/2 cup extra-virgin olive oil
2 tablespoons freshly grated pecorino Romano or Parmesan
Salt

Steps:

  • Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
  • Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
  • Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams

Tips:

  • To make the basil pecan pesto, use fresh basil leaves for the best flavor. If you don't have fresh basil, you can substitute dried basil, but the flavor will be less intense.
  • To toast the pecans, spread them on a baking sheet in a single layer and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and slightly browned.
  • When making the ravioli filling, be sure to drain the ricotta cheese well before adding it to the other ingredients. This will help prevent the filling from being too watery.
  • To make the ravioli, you can use a ravioli maker or a simple pasta cutter. If you are using a pasta cutter, be sure to dust the pasta sheets with flour before cutting them into squares.
  • When cooking the ravioli, be sure to add them to boiling water. This will help prevent them from sticking together.
  • To serve the ravioli, top them with the basil pecan pesto, grated Parmesan cheese, and a drizzle of olive oil.

Conclusion:

This basil pecan pesto ravioli recipe is a delicious and easy-to-make meal that is perfect for any occasion. The ravioli are filled with a creamy ricotta and basil filling, and they are topped with a flavorful basil pecan pesto. This dish is sure to impress your guests, and it is also a great way to use up fresh basil leaves.

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