You’d think that with the basil outside my door almost as high as an elephant’s eye I would be making green pesto, but I came across this recipe on one of my favorite sites, 101 Cookbooks, and I couldn’t resist. The pesto in this case is made out of sundried tomatoes, garlic, red pepper, fresh thyme (which is also growing like crazy so THAT is good), olive oil and walnuts.
You of course need some really really good ravioli. I got some fresh round ones at Fairway, the large ones that come 12 to a box. Mine were regular cheese ravioli, but almost any cheese variety would work (the recipe suggested goat cheese ravioli and next time I will definitely try that). 101 Cookbooks put theirs on a bed of fresh baby spinach tossed with salt and olive oil, but in my only departure from this great recipe, I cooked my baby spinach instead. The whole thing can be put together in the time it takes to boil the water and cook the ravioli — in other words, this is an under 15 minutes recipe that looks and tastes just stunning.
If you don’t know 101 Cookbooks you must check it out, and to get you started here is a link to the red pesto ravioli. Soon we will return to our regularly scheduled program of using up the basil. All suggestions for how to do that gratefully accepted.