Ingredients for 3-4 persons:

Pesto Sauce:

• 120g Shelled Pistachios (roasted)

• 50 g Fresh Basil Leaves

• 120ml Extra-Virgin Olive Oil (adjust as needed)

• 30g Parmesan Cheese

• 1 clove Garlic

• 1tsp Lemon Juice

• Salt and Pepper to Taste

• 1tsp Butter

• 1tsp E/V Olive Oil

• 1pkt Maypole ‘Ġbejniet tan-Nagħaġ’ Ravioli

• 20g Grated Cheese

Method:

1. Place all the pesto ingredients in a food processor and mix everything until smooth and creamy. Adjust with more/less oil as needed. Also with salt and pepper.

2. Reserve about a tablespoon of pistachios for serving. 

3. Boil the ravioli in plenty of salted boiling water until they float.

4. In a skillet, melt the butter in the olive oil and add the ravioli. 

5. Gently fry for a couple of minutes stirring frequently to avoid them from sticking.

6. Add a ladle of pasta water to the ravioli and the pesto. 

7. Mix well until fully coated and add some freshly ground pepper.

8. Serve with grated cheese and some crushed roasted pistachio bits. 

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