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Broccoli Pesto Cheese Ravioli

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Submitted by thumpersmom

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 1
HEAD HEAD BROCCOLI FLORETS *
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
1 ½ 7.5
TEASPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML GARLIC
minced
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML WALNUTS
pieces
½ 226.8
POUND G RAVIOLI
cooked *
1 15
TABLESPOON ML OLIVE OIL
2 3E+1
TABLESPOONS ML BASIL
fresh, for garnish
1 1
X X PARMESAN CHEESE
grated *

Directions

Select the nicer half of the florets and reserve.

Blanch the remainder in boiling water, refresh in cold water and then drain and dry them.

Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt.

Blend until smooth, then add walnuts and pulse until nuts are chopped.

Remove from bowl and set aside.

Add the reserved broccoli florets to the pot a minute before ravioli are done.

Drain ravioli and broccoli in a colander.

Return warm pot to low heat and add olive oil. Return ravioli and broccoli to pan and toss with sauce mixture and serve immediately in hot deep plates, garnished with fresh basil if desired.

Pass additional grated Parmesan cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 146 96% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 186mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 3%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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