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Name: Broccoli Pesto Cheese Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Garlic, minced; 1/4 ts Salt; 2 tb Fresh basil, chopped for; 3 tb olive oil; 2 tb Parmesan cheese, grated; 1/2 lb Ravioli, cooked; 1 Head broccoli florets; 1 1/2 ts Lemon juice; 1 tb olive oil; 2 tb Walnuts pcs; Parmesan cheese, grated

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INGREDIENTS

1/2 ts Garlic, minced
1/4 ts Salt
2 tb Fresh basil, chopped for
3 tb olive oil
2 tb Parmesan cheese, grated
1/2 lb Ravioli, cooked
1 Head broccoli florets
1 1/2 ts Lemon juice
1 tb olive oil
2 tb Walnuts pcs
CRAIG GARDINER (KNHT09A
Parmesan cheese, grated

Servings

INSTRUCTIONS

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.

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 1 Servings

Calories: 129
Calories from Fat: 122 (95%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 43.5mg		1 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.3g
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.

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Calories per serving: 129

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