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


1. In a large skillet, heat the extra virgin olive oil and saute the diced red and yellow pepper with the garlic.

2. 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.)

3. Deglaze with the lemon juice and turn off the heat.

4. Bring 3 litres of water to a rolling boil and drop the ravioli one by one.

5. Boil the ravioli until they come up to the surface and for 3 minutes more after that.

6. Toss the boiled ravioli in the Genovese sauce, season to taste and serve immediately.

7. Sprinkle each portion of Ravioli Genovese with grated Parmesan cheese and chopped parsley.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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