Cook ravioli in salted, boiling water according to package instructions. Drain and set aside. Reserve half a cup of pasta water. To make fresh pesto , blend basil, pine nuts, garlic and cheese until well combined. With the blender motor still running, gradually pour in extra virgin olive oil to achieve a thick, smooth consistency. If the pesto becomes too thick, add more oil. Alternatively, use a mortar and pestle to pound the ingredients. Season with salt and pepper, or more cheese to taste. Mix cooked ravioli, pesto and about 1-2 tbsp pasta water; stir until well combined. Season to taste with salt and pepper. Garnish with shredded basil leaves before serving.
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