Try this Red Pesto Ravioli recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times - see photo. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (954g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 1455 | ||
Calories from Fat: 1321 (91%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 146.8g | 196 % | |
Saturated Fat 20.3g | 102 % | |
Monounsaturated Fat 67.3g | ||
Polyunsanturated Fat 51.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 658mg | 23 % | |
Potassium 3490.5mg | 92 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 15.7g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1455
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.