• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound goat cheese ravioli (or ricotta)
  • 1 cup shelled pistachios
  • 1 cup heavy cream
  • 1/4 cup butter
  • Salt, to taste
  • Parmigiano cheese, grated

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  1. Remove the shells of the pistachios to yield one cup. Bring a pot of water to a boil. Add pistachios, and cook for one minute. Drain and submerge in cold water, removing any remaining skin. Set aside.
  2. In a large skillet over medium heat, melt the butter. Add the cream and cook together for a few minutes. Add salt.
  3. In a food processor, mix the pistachios until finely ground. Slowly add the cream mixture until a creamy consistency is achieved. Return to the skillet and reduce to thicken over low heat.
  4. Bring a large pot of salted water to a boil. Cook the ravioli until al dente and drain.
  5. Place a spoonful of sauce on the bottom of each plate. Place a few ravioli on top. Serve with a sprinkle of Parmigiano.


(Please Note: In the photograph, I have Giovanni Rana’s beet ravioli filled with goat cheese.)