Broccoli Pesto Cheese Ravioli

* Exported from MasterCook *

Broccoli Pesto Cheese Ravioli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
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CRAIG GARDINER (KNHT09A)
1 Head broccoli florets
3 tablespoons Olive oil
2 tablespoons Parmesan cheese, grated
1 1/2 teaspoons Lemon juice
1/2 teaspoon Garlic, minced
1/4 teaspoon Salt
2 tablespoons Walnuts pcs
1/2 pound Ravioli, cooked
1 tablespoon Olive oil
2 tablespoons fresh basil, chopped for garnish
Parmesan cheese, grated

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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