Cheese Ravioli with Pesto and Toasted Pine Nuts – Pastosa Ravioli

Ingredients

• 2 cups basil leaves, fresh or blanched (see note above)
• 2 cloves garlic
• ½ cup pine nuts plus 2 tablespoons, toasted, for topping
• ½ cup Extra-Virgin Olive Oil
• ½ cup freshly grated Parmigiano Reggiano cheese, plus more for topping
• ½ teaspoon salt, or to taste
• Two 12-count boxes Pastosa Gluten-Free Large Round Cheese Ravioli2 cups basil leaves, fresh or blanched (see note above)
• Two 12-count boxes Pastosa Gluten-Free Large Round Cheese Ravioli