Try this Rocket Pesto Sauce recipe, or contribute your own.
Suggest a better description1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
4. Decorate with the shaved Parmesan and serve immediately.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 308 | ||
Calories from Fat: 305 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 66mg | 2 % | |
Potassium 39.1mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.2g | ||
Protein 0.3g | 0 % | |
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: 308
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