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RiverRaider

Ravioli

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16 posts in this topic

3 minutes ago, J Adams said:

Hey Rav do you have any good Pesto recipes???

I've used this one at home with good results.

    • 2 cups fresh basil leaves, tightly packed
    • 1/2 cup extra virgin olive oil
    • 3 tablespoons pine nuts
    • 2 garlic cloves, chopped fine before putting in the processor
    • salt
    • 1/3 cup parmesan cheese, freshly grated ( parrmigiano-reggiano)
    • 2 tablespoons pecorino romano cheese, freshly grated ( or pecorino fiore sardo)
    • 3 tablespoons butter, softened to room temperature
  • DIRECTIONS

  • Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
  • Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
  • Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
  • When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
  • When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
  • Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving

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1 hour ago, Ravioli said:

I've used this one at home with good results.

    • 2 cups fresh basil leaves, tightly packed
    • 1/2 cup extra virgin olive oil
    • 3 tablespoons pine nuts
    • 2 garlic cloves, chopped fine before putting in the processor
    • salt
    • 1/3 cup parmesan cheese, freshly grated ( parrmigiano-reggiano)
    • 2 tablespoons pecorino romano cheese, freshly grated ( or pecorino fiore sardo)
    • 3 tablespoons butter, softened to room temperature
  • DIRECTIONS

  • Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
  • Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
  • Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
  • When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
  • When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
  • Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving

Jamie Oliver makes it better.

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I make pesto like Rav says. I stopped making it with a mortar and pestle though. I have no idea why I bought that granite abomination.

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3 minutes ago, Mokes said:

I make pesto like Rav says. I stopped making it with a mortar and pestle though. I have no idea why I bought that granite abomination.

 

To make Pesto I would imagine? 

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4 hours ago, Mokes said:

I make pesto like Rav says. I stopped making it with a mortar and pestle though. I have no idea why I bought that granite abomination.

Throw it out the window, you will feel better.

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