In a fry-pan at low heat, stir together ricotta with Red Pesto Terra del Gusto, until you obtain a creamy and homogeneous mixture.. Sprinkle the bottom of a buttered oven pan with part of the mixture. In the meantime, cook the ravioli in deep salted water. Drain after about 2-3 minutes, and put an half in the oven pan.
Cover the first layer of ravioli with other Red Pesto and ricotta and keep on alternating. Finally, sprinkle the last layer with grated parmesan cheese and bake for about 8 minutes, at 200 Â°, so as to form the gratin.
Before serving, garnish with fresh basil leaves.
Ingredients for 4 people: