
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 cheese-filled ravioli , 335 g
- 1/3 cup parmesan cheese 80 ml, grated
- 2 tbsp olive oil or butter 30 ml
- 1 cup basil leaves 250 ml
- 1 cup flat leaf parsley 250 ml
- 3/4 cup Extra Virgin olive oil 180 ml
- 1/2 cup walnuts 125 ml, 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.
- Drain on paper towels.
- Meanwhile, combine the remaining ingredients in an electric blender or food processor and process until thoroughly blended.
- 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
Sodium: 363mg | Sugar: 1g | Fiber: 2g | Potassium: 150mg | Cholesterol: 50mg | Calories: 413kcal | Monounsaturated Fat: 20g | Polyunsaturated Fat: 10g | Saturated Fat: 7g | Fat: 38g | Protein: 8g | Carbohydrates: 12g