pan, pot, strainer, bowl, wooden spoon
Ravioli that has been thawed in the fridge can be kept for an additional 3 days in the refrigerator before cooking. Very thinly slice the fennel bulb and the apple. Use a mandoline if you have one at home. Thinly slice the basil. Coarsely crush the pistachios. Mix all theses ingredients together with a drizzle of oil, 1 tsp of cider or wine vinegar to taste, salt and pepper.
Bring a pot of salted water to a boil. Chop the shallot and the capers. Add 1 tbs of butter to a pan over medium heat. Cook the shallot and the capers for 2-3 minutes. Add salt and pepper.
Cook the ravioli in the boiling water for 3-4 minutes. Drain.
Add the flour to the pan and mix. Add the cream, the pesto and 1/3 cup of water. Mix until smooth and creamy. Add pepper.
Serve the ravioli with the sauce and the salad. Bon appétit!