Ravioli with Hazelnut and Sage Pesto

Ravioli with Hazelnut and Sage Pesto

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4

Got 15 minutes? That's all the time you need to get a gourmet dinner on your family dinner table. Paulette Mitchell, author of the internationally acclaimed 15-minute Gourmet series, shares these three 15-Minute recipes that taste like they took much longer to prepare.


  • 12 ounces store-bought cheese or pumpkin-filled ravioli
  • 1/2 cup hazelnuts, preferably toasted
  • 1/4 cup coarsely chopped walnuts, preferably toasted
  • 1/4 cup walnut oil
  • 1 tablespoon dried leaf sage
  • 2 teaspoons minced garlic
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly shredded Parmesan cheese
  • Salt to taste


  1. Cook pasta according to package instructions. Meanwhile, combine all pesto ingredients, except Parmesan, in a food processor. Process until mixture is a slightly chunky puree. Add Parmesan and pulse once or twice to blend
  2. When pasta is done, drain well. Return pasta to pot, add pesto and toss. Season with salt. Garnish the servings with freshly ground pepper and extra Parmesan.


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