Broccoli Pesto Cheese Ravioli

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Broccoli Pesto Cheese Ravioli

 

1 head broccoli florets

3 tbsps. olive oil

2 tbsps. parmesan cheese, grated

1 1/2 tsps. lemon juice

1/2 tsp. garlic, minced

1/4 tsp. salt

2 tbsps. walnuts pieces

1/2 lb. ravioli, cooked

1 tbso. olive oil

2 tbsps. 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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