Mushroom Ravioli with Pesto

Step 1

Bring a large pot of salted water to a boil. Add the 1 pound ravioli and cook according to package directions until al dente, about 4-5 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While the ravioli cooks, make the pesto: in a food processor, combine the 2 cups basil, 1/2 cup parmesan, 1/4 cup pine nuts, 1 garlic clove, and 1/2 teaspoon salt. Pulse until finely chopped.

Step 3

With the processor running, slowly add the 1/2 cup olive oil until the pesto is smooth and bright green, about 30 seconds. Set aside.

Step 4

Heat a large skillet over medium-high heat. Add the 8 ounces sliced mushrooms and cook without stirring for 3 minutes until they start to brown.

Step 5

Stir the mushrooms and continue cooking until golden and tender, about 5 more minutes. Season with the remaining 1/2 teaspoon salt.

Step 6

Add the cooked ravioli and 1/2 cup of the pesto to the skillet. Toss gently over low heat, adding a splash of pasta water if needed to coat, until everything is glossy and hot, about 2 minutes.

Step 7

Serve immediately, topped with extra parmesan and fresh basil leaves if desired.