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Broccoli Pesto Cheese Ravioli

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Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 head broccoli florets
* Camera
3 tablespoons olive oil
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2 tablespoons Parmesan cheese
grated
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1 ½ teaspoons lemon juice
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½ teaspoon garlic
minced
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¼ teaspoon salt
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2 tablespoons walnuts
pieces
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½ pound ravioli
cooked
*
1 tablespoon olive oil
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2 tablespoons basil
fresh, for garnish
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1 x Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
1 head broccoli florets
* Camera
45 ml olive oil
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3E+1 ml Parmesan cheese
grated
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7.5 ml lemon juice
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2.5 ml garlic
minced
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1.3 ml salt
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3E+1 ml walnuts
pieces
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226.8 g ravioli
cooked
*
15 ml olive oil
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3E+1 ml basil
fresh, for garnish
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1 x Parmesan cheese
grated
* Camera

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

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 14696% 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?
 

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