Broccoli Pesto Cheese Ravioli
Yield
servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
walnuts
pieces |
|
| ½ | pound |
ravioli
cooked |
* |
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
basil
fresh, for garnish |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
|
*
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
walnuts
pieces |
|
| 226.8 | g |
ravioli
cooked |
* |
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
basil
fresh, for garnish |
|
| 1 | 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.
