Williamsport Herb Guild - Recipes - Sun-Dried Tomato Pesto

Ravioli with Sun-Dried Tomato Pesto

1 package frozen Italian sausage or cheese ravioli

1 cup sun-dried tomatoes, chopped

2 tablespoons dried mushrooms, crushed

½ dried Anaheim type chili pepper, thinly sliced

2 teaspoons dried chopped onions

2 tablespoons pine nuts

2 cups red wine

1 fresh bay leaf, torn

1 sprig fresh rosemary

1 sprig fresh marjoram

½ cup olive oil

Parmesan, Romano and/or Asiago cheese

In a small sauce pan combine tomatoes, mushrooms, chili pepper, onion, pine nuts, wine and bay leaf. Simmer over low heat until most of the wine is absorbed. Add rosemary, marjoram, and olive oil and raise heat. Bring oil to the sizzling point and remove from heat. Prepare ravioli as directed on packaging. Remove bay leaf, marjoram and rosemary and coat ravioli with tomato mixture. Top with grated cheese.

Servings: 4