Red Pesto Ravioli
Ingredients
The Ravioli and Sauce
-
1
pound
fresh cheese raviolis
-
12
pieces
plump, chewy sun-dried tomatoes (about 2 ounces)
-
2
medium cloves
garlic
-
a couple big pinches
red pepper flakes
-
⅓
cup
extra-virgin olive oil
-
1
teaspoon
fresh thyme
-
⅛
teaspoon
salt
-
¼
cup
walnuts or pine nuts, lightly toasted
The Garnish
-
3
handfuls
baby spinach
-
a glug
of olive oil
-
a big pinch
of salt
-
⅔
cup
oven-roasted cherry tomatoes (optional)
-
a bit of
crumbled goat cheese
Instructions
- Bring a large pot of salted water to a boil and cook the raviolis according to package instructions.
- Drain the raviolis, reserving about one cup of the hot pasta water.
- In a food processor, pulse the sun-dried tomatoes, garlic, red pepper flakes, olive oil, thyme, and salt until it forms a textured crumble.
- Add the walnuts to the processor and pulse a few more times.
- In a large mixing bowl, combine ½ cup of the reserved pasta water with two-thirds of the sun-dried tomato pesto.
- Gently toss the cooked raviolis in the pesto mixture, adding more pasta water as needed to achieve a chunky sauce.
- Arrange the baby spinach on a platter and top with the ravioli and pesto mixture.
- Garnish with oven-roasted cherry tomatoes and crumbled goat cheese.
Nutrition Facts (estimated)
Servings
2 - 4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
10mg
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