Broccoli Pesto Cheese Ravioli
Submitted by thumpersmom
Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minPesto doesn’t always have to be about basil. Swap in broccoli and suddenly you’ve got a sauce that’s earthy, bright, and packed with green goodness.
Half the broccoli gets blanched and blended into a smooth pesto with olive oil, Parmesan, lemon juice, garlic, and walnuts.
The other half stays as tender florets, tossed right in with the ravioli so you get both the sauce and the vegetable in every forkful.
Finish with fresh basil and extra grated Parmigiano-Reggiano at the table.
Chef Tips
- Blanch and shock the broccoli in ice water before blending. This locks in that vivid green color
- Pulse the walnuts in at the end so they stay chunky and give the pesto texture
- Toss everything in a warm pot over low heat. The residual heat marries the sauce to the ravioli without overcooking anything
- Store-bought cheese ravioli works great here. No need to make your own
Ingredients
Directions
Select the nicer half of the florets and reserve.
Blanch the remainder in boiling water, refresh in cold water and then drain and dry them.
Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt.
Blend until smooth, then add walnuts and pulse until nuts are chopped.
Remove from bowl and set aside.
Add the reserved broccoli florets to the pot a minute before ravioli are done.
Drain ravioli and broccoli in a colander.
Return warm pot to low heat and add olive oil. Return ravioli and broccoli to pan and toss with sauce mixture and serve immediately in hot deep plates, garnished with fresh basil if desired.
Pass additional grated Parmesan cheese.
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