Fried Ravioli with Walnut Pesto

Frying the ravioli introduces a new texture that blends with the walnut pesto to perfection.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

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.

Note:

cook the pasta according to package directions and thoroughly drain once cooked.