Wild Mushroom Ravioli with Roasted Yellow Tomato Pesto

I am among a fantastic group of FoodBuzz Featured Publishers that received a package of Buitoni's wild mushroom agnolotti. These ravioli's are filled with portobello and crimini mushrooms (baby portobellos), garlic and a bit of cheese. Naturally, I was as excited to try the ravioli as Buitoni is for us to rave about it in a post. Since I was already being creative for SippitySup's TomatoMania and had an extra roasted yellow tomato, I decided that a less traditional pesto was in order.

My verdict: The ravioli is well done with delicate flavors as it is not seasoned with strong herbs and would be perfect with a classic brown sage butter or nutrient loaded tomato sauce. My pesto is great but there are too many flavors for this application and would be best on plain pasta or on chicken.

Ingredients:
1/4 cup slivered almonds, toasted (in a pan over medium heat)
½ roasted yellow tomato, roughly chopped (please see here for roasting instructions)
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil
1 large garlic clove, minced
Freshly ground black pepper
3/4 cup extra virgin olive oil
1 package Buitoni Mushroom Ravioli

Directions:
1. Boil water for ravioli and cook per package instructions.

2. Combine first 6 ingredients in food processor and slowly add oil. Feel free to add more or less.

3. Serve pesto with ravioli and enjoy.