Broccoli Pesto Cheese Ravioli

Recipe Ingredients

1		Broccoli florets
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Parmesan cheese - grated
1 1/2 teaspoons	7.5ml	Lemon juice
1/2 teaspoon	2.5ml	Garlic - minced
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Walnuts pcs
1/2 lb	227g / 8oz	Ravioli - cooked
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Fresh basil - chopped for garnish
		Parmesan cheese - grated

Recipe Instructions

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.

Source:
Little Mom

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