I love basil. Our garden if still full of the plants. It will take a hard frost to finally have the curtain call shut them down. I dry the leaves, even pick long branches with dark purple flowers for a vase full in the guest bathroom. I use pesto when ever and give it away as a hostess gift in cute jelly jars. Basil and I are friends to the end.
Here is another use of pesto that wakes up a cheese ravioli and packs it with a nutty punch. Pasta is a comfort food, and with the awakening of autumn, the coming of the major busy holidays, pasta is welcome here.
Cheese Ravioli with Pesto goes into the broiler to finish the toasty flavor and look. Feta cheese adds a sharp flavor to a familiar wonderful dish.
Cheese Ravioli with Pesto
1 T olive oil
1 T butter
2 packages of frozen ravioli
1 cup chicken broth
1/4 c pesto
1/2 c feta cheese
3 small tomatoes sliced
Adjust oven rack to upper portion so that you can slide oven proof dish under broiler.
Melt butter and oil in a large non stick fry pan over medium heat. Add frozen ravioli. Cook stirring occasionally until golden brown. This should take about 5 minutes. Stir in the broth and cream. Stir continually, until bubbles appear, cover and cook until slightly thickened: about 3 minutes.
Remove from heat. Sprinkle on top the pesto and half of the feta. Slide, allowing a slight 'mix of ingredients' into a broiler proof dish. Arrange tomatoes on top, season with additional salt and pepper if desired. Sprinkle remaining half of feta on top. Broil for 3 minutes.