RAVIOLI IN PESTO SAUCE RECIPES

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CHEESE RAVIOLI WITH PESTO RECIPE | MYRECIPES



Cheese Ravioli with Pesto Recipe | MyRecipes image

Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.

Provided by Vanessa Pruett

Total Time 12 minutes

Yield Serves 4

Number Of Ingredients 13

1 (9-ounce) package fresh 3-cheese ravioli
1?? cups fresh baby spinach
? cup fresh basil leaves
½ teaspoon salt
¼ teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
½ cup (2 ounces) shaved fresh Parmesan cheese
? cup pine nuts, toasted
Fresh basil leaves (optional)

Steps:

  • Cook ravioli according to package directions; omit salt and fat. Drain.
  • Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
  • Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
  • Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($10) is zesty and refreshing with tropical fruit and an herbal edge to match the basil. --Jeffery Lindenmuth

Nutrition Facts : Calories 389 calories, CarbohydrateContent 31.7 g, CholesterolContent 45 mg, FatContent 23.4 g, FiberContent 3 g, ProteinContent 14.5 g, SaturatedFatContent 6.9 g, SodiumContent 811 mg

SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE RECIPE ...



Sausage and Ricotta Ravioli with Pesto Sauce Recipe ... image

A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli stuffing. A sure-fire hit with your loved ones. This recipe can be made more figure-friendly by using wheat pasta, and chicken instead of sausage.

Provided by foodietx

Categories     Meat and Poultry    Pork    Sausage

Total Time 1 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 16

1 large white onion, quartered
3 cloves garlic
¼ cup extra-virgin olive oil, or more as needed
5 (3.5 ounce) links Italian sausage links, casings removed
2?½ cups ricotta cheese
1 tablespoon paprika
1 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package wonton wrappers
1 egg, beaten
? cup pine nuts
2 cups chopped fresh basil
5 tablespoons extra-virgin olive oil
1 dash balsamic vinegar
2 cloves garlic
salt and pepper to taste

Steps:

  • Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
  • Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
  • Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.

Nutrition Facts : Calories 658.9 calories, CarbohydrateContent 51.2 g, CholesterolContent 67.5 mg, FatContent 40.9 g, FiberContent 2.9 g, ProteinContent 21.2 g, SaturatedFatContent 9 g, SodiumContent 1071.6 mg, SugarContent 2.3 g

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