Broccoli Pesto Cheese Ravioli
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 ...
Ingredients
- 3tablespoonolive oil
- 2tablespoonparmesan cheese, grated
- 11/2 teaspoons lemon juice
- 1/2teaspoongarlic, minced
- 1/4teaspoonsalt
- 2tablespoonwalnuts pcs
- 1/2poundravioli, cooked
- 1tablespoonolive oil
Directions
- 1
CRAIG GARDINER (KNHT09A) 1 Head broccoli florets 3 tablespoons Olive oil 2 tablespoons Parmesan cheese, grated 1 1/2 teaspoons Lemon juice 1
- 2
Blanch the remainder in boiling water, refresh in cold water and then drain and dry them
- 3
Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt
- 4
Blend until smooth, then add walnuts and pulse until nuts are chopped
- 5
Remove from bowl and set aside
- 6
Add the reserved broccoli florets to the pot a minute before ravioli are done
- 7
Drain ravioli and broccoli in a colander
- 8
Return warm pot to low heat and add olive oil