Recently my husband and I had the privilege of traveling to California to see our oldest son. We had an amazing time visiting with Michael! Even though he was working most of the days we were there, he planned some incredible experiences for our time together.
Michael and I are both cooks. We love to try new foods and create new flavor combinations. In many ways, he is a far better, more adventuresome cook than I am. He loves to try new cuisines and unusual ingredients. So we especially enjoyed the farmer’s markets and the meals we shared. Each meal was outstanding and made with fresh ingredients, most of which are sourced directly from local farms. Our dinner at the Rooftop Lounge in Laguna Beach was no exception.
Our table on the rooftop overlooked the Pacific Ocean to take advantage of the sunset. It was unseasonably cool that night and we were offered blankets and a heater. They gray skies looked ready to open up and rain down on us, but held off until we left. We didn’t see the sunset on the water, but we did enjoy a fantastic meal with great company. I ordered the Four Cheese Ravioli with Pesto Cream Sauce, Asparagus, and Chanterelles.
Words cannot describe how much I loved this meal! It was a perfect dish: fresh tasting, a bit acidic from the lemon and pesto, with creamy sauce and crunch from the toasted pine nuts. I knew I needed to recreate this dish as soon as possible.
My 30 minute version is called Creamy Lemon Pesto Ravioli and does not include the asparagus or chanterelles, as neither was available the day I shopped. If you decide you want to include those ingredients, simple sauté them quickly in the same skillet you use to toast the pine nuts. Add a handful of each to the pan with a little olive oil and butter. The restaurant version of this had very little of either ingredient, so I don’t miss them in my version at all. I was still able to capture the essence and beautiful simplicity of this dish. I like to call simply beautiful dishes like this weeknight elegance! Creamy Lemon Pesto Ravioli will also be a great meal to serve guests, or that special someone.
Creamy Lemon Pesto Ravioli
Ingredients
- 1 tablespoon pine nuts
- 3 tablespoons butter
- 1 small shallot, minced
- 1 teaspoon salt
- 1 garlic clove, minced
- ¼ cup fresh lemon juice (from about two lemons)
- 3 ounces prepared basil pesto
- 1 cup heavy cream
- ½ cup grated or shredded parmesan cheese plus more for serving
- 20 ounce pkg. prepared fresh or frozen cheese ravioli or other flavor, if preferred
Instructions
- Beginning heating pasta water according to package instructions. Toss a handful of salt in the water once it comes to a boil. While pasta water is heating, make the sauce.
- In large skillet over medium heat, toast pine nuts for 3-5 minutes or until starting to lightly brown. Remove toasted pine nuts from skillet and set aside.
- Return skillet to medium heat. Add butter, minced shallot, and 1 teaspoon salt. Cook about 2-3 minutes until shallots are softened.
- Add garlic; cook and stir about 1 minute.
- Add lemon juice and cook until is reduced by almost half.
- Whisk in heavy cream and gently simmer until beginning to thicken, about 4-5 minutes.
- Whisk in prepared basil pesto and parmesan cheese.
- Adjust heat to simmer while ravioli finishes cooking.
- Drain cooked ravioli thoroughly. Add to sauce in skillet. Transfer ravioli and sauce to large, shallow serving bowl. Sprinkle with extra parmesan cheese and toasted pine nuts. Serves 6. Enjoy!
Looking forward to trying this recipe I am always looking for non tomato based sauces for pasta dishes. Looks delicious.