A traditional, iconic dish from Piemonte where you add Barbera to the pasta dish! Download Recipe PDF
In Vino Pesto Ravioli
1 9 ounce fresh 3 cheese ravioli
1 1/3 cups fresh spinach
2/3 cup fresh basil leaves
¼ teaspoon crushed red pepper
2 garlic cloves
2 tablespoons chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, sliced
½ cup shaved, fresh Parmesan cheese
1/3 cup pine nuts, toasted
1/2 cup Portalupi Barbera
How To Make
Directions: Cook ravioli to package directions, drain and set aside. To make the pesto, combine spinach, basil, salt, red pepper and garlic in food processor. Blend. With processor running, add broth, olive oil and lemon juice until mixture is smooth.
Combine ravioli, pesto and sliced tomato in medium saucepan over medium, stir to heat and cook just 1 minute until warm. Garnish with pine nuts and shredded Parmesan cheese.
Here is the best part! Add 1/2 cup Barbera over the ravioli. Warms your tummy!