Who doesn't know how to make pesto alla genovese? This is a fresh sauce that does not require cooking: all you need is good basil, preferably the medium or small leaf type, some excellent extra virgin olive oil, a pinch of salt, half a clove of garlic deprived of the inner germ, a small handful of pine nuts and parmesan/sardinian pecorino cheese. Using an immersion blender, cream the solid ingredients, adding the extra-virgin olive oil in a drizzle during the process. After boiling the ravioli in plenty of salted water, only until emerged, drain the dolcesardo ravioli and toss with your pesto alla genovese.