Maltese Sausage and Pistachio Pesto Ravioli

• 1 cup shelled unsalted pistachios
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 2 garlic cloves, peeled
• ¼ cup extra-virgin olive oil
• ½ cup grated Pecorino Romano or Parmesan cheese
• Salt and pepper, to taste
• Maltese ricotta ravioli
• 2 Maltese sausages, casings removed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup pasta cooking water
• Extra grated cheese, for serving

In a food processor, combine the pistachios, basil, mint, and garlic. Pulse until the mixture is chunky. Gradually add the olive oil while processing until the pesto is smooth. Stir in the grated cheese and season with salt and pepper to taste. Set aside.

Bring a pot of salted water to a boil. Add the ravioli and cook according to package instructions. Reserve ¼ cup of the pasta cooking water before draining.

In a pan, heat a bit of olive oil. Add the chopped onion and garlic, and sauté until softened. Add the sausage meat, breaking it up with a spoon, and cook until browned. Add the cooked ravioli to the pan along with the pistachio pesto. Toss to combine, adding the reserved ravioli water a little at a time to create a creamy sauce.

Serve immediately, topped with extra grated cheese. Enjoy your flavorful Maltese Sausage and Pistachio Pesto Ravioli!