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Broccoli Pesto Cheese Ravioli Recipe

Broccoli Pesto Cheese Ravioli recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Broccoli Pesto Cheese Ravioli recipe  PDF



CRAIG GARDINER (KNHT09A) 1 Head broccoli florets
3 tablespoons Olive oil
2 tablespoons Parmesan cheese, grated
1 1/2 teaspoons Lemon juice
1/2 teaspoon Garlic, minced
1/4 teaspoon Salt
2 tablespoons Walnuts pcs
1/2 pound Ravioli, cooked
1 tablespoon Olive oil
2 tablespoons fresh basil, chopped for garnish
Parmesan cheese, grated
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 mi ture and serve immediately in hot deep plates, garnished with fresh basil if desired. Pass additional grated Parmesan cheese.

Broccoli Pesto Cheese Ravioli recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
621 people have voted
Last Reviewed on 2019-06-17



Monday, Jun 17 2019 Download & Print Broccoli Pesto Cheese Ravioli recipe  PDF   Food recipes RSS   New

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