Lemlin: Pan-Fried Ravioli with Sun-Dried Tomato Pesto

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* Exported from MasterCook Mac *

 

Pan-Fried Ravioli with Sun-Dried Tomato Pesto

 

Recipe By : Simple Vegetarian Pleasures, Jeanne Lemlin

Serving Size : 1 Preparation Time :0:00

Categories : Pasta Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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Pesto

1 1/2 ounces loose sun-dried tomatoes

1/4 cup olive oil

2 small garlic cloves -- chopped

1 tablespoon lemon juice

2 tablespoons pine nuts

1/2 cup chopped fresh parsley

1/4 teaspoon salt

pepper to taste

1 tablespoon parmesan cheese

1/3 cup milk -- (approx.)

5 tablespoons dry bread crumbs

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20 cheese ravioli defrosted

oil for frying

 

1. To make the pesto, steam the tomatoes in a vegetable steamer until

soft, about 10 minutes. Remove and let cool.

 

2. In a food processor combine the tomatoes, oil, garlic and lemon

juice and process until smooth. Add the nuts, parsley, salt and

pepper, and pulse until the mixture is almost smooth. Scrape the

pesto into a bowl, and stir in the cheese by hand.

 

3. Place the ravioli in the milk in a small bowl and the bread crumbs

on a plate and place them in front of you. Dip each ravioli in the

milk, then coat both sides with bread crumbs, being careful to cover

completely. Place all the ravioli on a large plate or platter.

 

4. Cover the bottom of a large skillet with a little oil. Heat it

over medium heat until hot but not smoking. Fry the ravioli until

golden brown on both sides. Use tongs to flip them over as needed.

Place on a paper towel to drain. Serve on a platter with 1/2 teaspoon

of tomato pesto on each.

 

 

 

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Per serving (excluding unknown items): 814 Calories; 71g Fat (76%

calories from fat); 15g Protein; 37g Carbohydrate; 15mg Cholesterol;

920mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 13 1/2 Fat

 

 

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