Fried Ravioli with Walnut Pesto is a superb method to bring new textures and flavours to a traditional dish. Frying the ravioli gives a crisp texture while the cheese inside is soft and runny. Serve as a main dish or smaller portions as a starter. Being able to have a soft element, a crisp element and a crunchy nut element really brings this dish together.
Fried Ravioli with Walnut Pesto
Frying the ravioli introduces a new texture that blends with the walnut pesto to perfection.
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Servings: 8 people
Calories: 413kcal
Ingredients
- 12 oz ravioli cheese filled
- 1/3 cup Parmesan grated
- 2 tbsp olive oil or butter
- 1 cup basil
- 1 cup parsley
- 3/4 cup Extra Virgin olive oil
- 1/2 cup walnuts chopped
- 3 cloves garlic chopped
- salt to taste
- ground pepper to taste
Instructions
- Fry the ravioli in the oil in a skillet over moderate heat until they are light golden brown on both sides.12 oz ravioli, 2 tbsp olive oil
- Drain on paper towels.
- Meanwhile, combine the remaining ingredients in an electric blender or food processor and process until thoroughly blended.1/3 cup Parmesan, 1 cup basil, 1 cup parsley, 3/4 cup Extra Virgin olive oil, 1/2 cup walnuts, 3 cloves garlic, salt, ground pepper
- Spoon the sauce over the ravioli or serve it on the side.
Notes
Note:
- cook the pasta according to package directions and thoroughly drain once cooked.
Nutrition
Calories: 413kcal | Carbohydrates: 12g | Protein: 8g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Cholesterol: 50mg | Sodium: 363mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g