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WHY THIS RECIPE WORKS:
Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
2 garlic cloves, unpeeled
1 1/4 -1 3/4 pounds Cheese ravioli
Salt and pepper
1 1/2cups jarred roasted red peppers, rinsed and patted dry
1cup fresh basil
1 1/2ounces Parmesan cheese, grated (3/4 cup)
1/2cup raw shelled pistachios, toasted
1/4cup extra-virgin olive oil
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1st Keep
 jbatesy
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