Ravioli Genovese Recipe

Ingredients:
28 big ricotta and spinach filled ravioli (pillow shape),
1 each, diced red and yellow pepper
5 tablespoon basil pesto,
4 tablespoons lemon juice,
4 tablespoons olive oil,
1 tablespoon minced garlic,
1/4 cup roasted and crushed pistachio nuts,
4 tablespoons grated Parmesan,
1 tablespoon chopped parsley,
salt and pepper to taste.

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Recipe: In a large skillet, heat the extra virgin olive oil and saute the diced red and yellow pepper with the garlic. When the peppers are soft, add the pistachio nuts and pesto sauce and cook for only 30 seconds more. (The pesto sauce will become dark and burnt if you cook it for more than 30 seconds at high temperature.) Deglaze with the lemon juice and turn off the heat. Bring 3 litres of water to a rolling boil and drop the ravioli one by one. Boil the ravioli until they come up to the surface and for 3 minutes more after that. Toss the boiled ravioli in the Genovese sauce, season to taste and serve immediately. Sprinkle each portion of Ravioli Genovese with grated Parmesan cheese and chopped parsley.