Pistachio Purée-Elevated Ravioli

Pistachio may be one of the nut darlings of the moment, but at Pastaria, a family-friendly Italian restaurant, the Pistachio Ravioli traces its origins to a culinary “accident” that occurred nearly 20 years ago. “I had this pistachio purée that I had been working on for another dish, and the color was really off-putting,” recalls Gerard Craft, chef/partner and founder of Niche Food Group, the parent company of Pastaria. “The flavor, however, was incredible.” Craft used it as a ravioli filling for a special, and it was a hit. The dish has been a menu fixture since Pastaria opened. “There would be a riot if we took it off.”

It’s a simple combination of flavorful elements, the epitome of classic Italian cuisine. Braised pistachio purée is folded with mascarpone cheese and stuffed into square ravioli. After cooking in salted water, the pasta is added to a pan of brown butter, mint, lemon juice and toasted pistachios. Freshly grated Grana Padano adds another layer of nutty flavor as a finishing touch. “The sweet flavor of the pistachios and the creaminess of the mascarpone play so well with the lemony brown butter and salty Grana Padano,” says Craft. “It is a luxurious blend of flavors and textures.”

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