Lobster Ravioli With Homemade Pesto Sauce

Like most of you, there are days when we just don't have enough time to really cook a meal. Those are our Fast Food Days. Usually on those days, we cook a dish that we have bought prepared and then frozen if not frozen already. Then we attempt to make it outstanding from both the taste and visual aspects.
Last night was such a night. At the Trader Joe's in Roseville, CA, we had purchased a couple of 9 oz packages of Trader Giotto's Lobster Ravioli.
We decided to use some of our recently frozen homemade Pesto Sauce rather than a marinara because of both the visual and taste aspects. The picture above says it all. Plated on one of Anita's hi-fired ceramic plates from our kiln, the colors are fabulous and the flavors divine if I do say so myself. Although we have published our Pesto recipe in October, we will repeat it here.

Serves:                 2
Prep Time:           5-10 minutes with pre-made Pesto
Cooking Time:
      Ravioli:           4 minutes refrigerator cold
                                   or 6 minutes frozen
      Pesto:            5 minutes to warm from room temp

INGREDIENTS:
1 of 9 oz package Trader Giotto's Lobster Ravioli or other brand
3/8 C of Pesto Sauce. This can be purchased in most supermarkets or homemade. The recipe for ours follows:

The Morgan's Homemade Pesto Sauce
Serves two with a little left over

1. Fill the small Ninja Blender with washed and stemmed freshly picked basil leaves.
2. Pour in a couple of glugs of extra virgin olive oil.
3. Put in a small handful of lightly browned pignolis(pine nuts).
4. Add a couple of tablespoons of grated parmesan.
5. Add several skinned cloves of garlic.
6. Add a pinch of red pepper flakes and a pinch or two of salt.
7. Pulse blend until fairly well mixed.
8. Taste and check texture.
9. Add salt if needed. Add oil if needed, Add cheese if needed. Add pignolis if needed. Add these in small amounts, then pulse until mixed. repeat if necessary.
Note: The amount that you add depends on how it tastes to you. Be careful, but be bold as you have to adjust almost every recipe to your own taste and this is a great way to practice.

Our homemade pesto in the Ninja Blender. Notice the almost fluorescent green of the fresh basil. The color, licorice-like aroma and taste make a huge difference.

PLATING:     Be Creative!

1. Use warmed plates.

2. Either spoon the pesto sauce onto the ravioli or float the ravioli on the pesto.

3. Garnish with pignolis, basil, Italian parsley, cilantro, cherry tomatoes, sun dried tomatoes or whatever.

4. Serve with fresh grated Parmesan cheese and enjoy!

Lobster ravioli with pesto sauce and garnished with roasted pignolis.

Buon appetito,

Tom and Anita