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For the Fried Ravioli
  • 1/4 cup EVOO Extra Virgin Olive Oil, for frying
  • 1 pound large ravioli, fresh or frozen, thawed
For the Basil Almond Pesto
  • 1/4 cup almonds, toasted
  • 2 packed cups basil leaves
  • 1 clove garlic, grated
  • 1 pinch hot pepper flakes
  • Salt and pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
  • 1/2 cup 1 cup EVOO - Extra Virgin Olive Oil
For the Spicy Tomato Sauce
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 small onion, finely chopped
  • 1 small chili pepper, seeded and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 28-ounce can Italian crushed tomatoes
  • A few leaves of basil, torn




For the Fried Ravioli:

Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Fry the ravioli until golden on each side, 1-2 minutes total. Remove them to a paper-towel lined plate and season with some salt.

Serve with some spicy tomato sauce and pesto to dip!



For the Basil Almond Pesto:

In the bowl of a food processor, combine the almonds, basil, garlic, hot pepper flakes, some salt and pepper, Parmigiano-Reggiano. Process into a smooth paste while drizzling in the EVOO until it reaches the consistency you desire. Reserve.



For the Spicy Tomato Sauce:

For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, salt and pepper. Cook until soft. Add crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.