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Red Pesto Ravioli

Red Pesto Ravioli Recipe

  • 1 pound fresh cheese raviolis
  • 12 plump, chewy sun-dried tomatoes (about 2 ounces)
  • 2 medium cloves garlic
  • a couple big pinches of red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • 1/8 teaspoon salt
  • 1/4 cup walnuts or pine nuts, lightly toasted
  • 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
  • 2/3 cup oven-roasted cherry tomatoes (optional)*
  • a bit of crumbled goat cheese
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