Who has spare time these days?
In my spare time I like to research recipes and find new uses for common ingredients. I enjoy playing with techniques I haven’t tried before and the pleasure of finding a new favorite recipe. If you’re like me, quick and easy meals are a necessity. But quick and easy doesn’t have to mean boring and bland. I know everyone says that, but it is so true. If I am going to put calories in my body, I really want to enjoy them. I’m just funny that way.
Lemon, I don’t know about you, but I love lemon anything; it is such a flavor brightener. Add to that some basil and creamy ricotta, Yum.
This Hazelnut, Ricotta and Lemon Pesto was a wonderfully cool creamy topping for my favorite Chicken and Rosemary Ravioli made by Rana.
I could also imagine this creamy version of pesto on a slice of toasted whole grain bread topped with Tomatoes, or stirred into a pasta salad. Later this week the pesto made a great addition to a pita filled with chicken and cucumbers. I’m sure both you and I could come up with many other uses for it. But it is a perfect topping on a bowl of ravioli with an extra squeeze of lemon and a Sprinkle of coarse sea salt.
Hazelnut, Ricotta, And Lemon Pesto with Chicken and Rosemary Ravioli
- 1 garlic clove, peeled
- 1/2 cup hazelnuts, toasted, husked (about 2 ounces)
- 1/2 cup coarsely chopped fresh basil
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons (packed) finely grated lemon peel
- 3 tablespoons freshly frated Pecorino Romano cheese
Rana Ravioli – Chicken and Rosemary – http://www.giovannirana.com/products/index-pasta
With processor running, drop garlic clove into machine and blend until finely chopped.
Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped.
Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended.
Transfer mixture to small bowl and stir in Pecorino Romano cheese.
Season to taste with sea salt and freshly ground black pepper.
- I added a little more lemon juice at the table as a garnish and a Sprinkle of course salt. Perfection!
DO AHEAD DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
Original recipe can found @ Bon Appetit