Basil Pesto Shamrock Ravioli with Toasted Walnuts
Basil Pesto Shamrock Ravioli with Toasted Walnuts. The best part about being half Irish and half Italian is you can celebrate St. Patrick’s Day but do it with Italian food !! Cheesy cheddar Nuovo Pasta shamrock raviolis in a basil pesto sauce topped with lemony toasted walnuts and creamy Burrata. Feeling lucky to be Irish, Italian, and eating these adorable raviolis !!
St. Patrick’s Day might be an Irish holiday, but that doesn’t mean you need to be Irish to celebrate. Since we’ve got both Irish AND Italian in our house we get the best of both worlds. St. Patty’s Day and St. Joseph’s Day celebrations all in one week. St. Patty’s Day with Shamrock Raviolis and St. Joseph’s Day with St. Joseph’s Cakes.
Let’s talk about these raviolis though guys. They are super fun, vibrant, and festive. Perfect for a St. Patrick’s Day dinner. They are super delicious and easy to make. It’s a simple sauce topped with herby, lemony toasted walnuts. Paired with a creamy burrata. SO good.
To purchase these adorable raviolis or the loads of other pasta selections Nuovo has to offer, check out their website, Nuovo Pasta.
There are so many different raviolis and pasta cuts to choose from. These products are also available at your local Costco and Selected Whole Foods.
Happy St. Patrick’s Day guys !! How are you celebrating?!
Ingredients
For the Basil Pesto
1 large bunch fresh basil leaves
2 garlic cloves
1/2 cup walnuts
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup olive oil
For the Pasta
20 ounces Nuovo Pasta Shamrock Raviolis
2 tablespoons butter
1 teaspoon fresh thyme leaves
1/2 teaspoon lemon zest
1/2 cup walnuts
salt and pepper
8 ounces burrata
fresh basil leaves for serving
Directions
To make the pesto, place the basil leaves, garlic, walnuts, parmesan, salt, and white pepper in the bowl of a food processor. Pulse until well chopped. Turn on high speed and add the olive oil until combined and smooth.
In a small skillet, melt the butter. Add the thyme and lemon zest. Add the walnuts. Season with salt and pepper. Stir to coat with butter and cook for 5 minutes until toasted.
Cook the pasta and drain, saving 1 cup of pasta water. Transfer to a serving bowl, add the pesto, and stir until combined. If the sauce is dry, add the pasta water a little at a time. Top with toasted walnuts, burrata, and fresh basil leaves.
