Fried Ravioli & Mint Parsley Pesto Recipe

Name: Fried Ravioli & Mint Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup parsley chopped; 1/2 cup mint chopped; 1 cup pine nuts toasted; 3 cloves garlic minced; 1/4 cup pecorino romano; 1 cup olive oil; 1/2 lemon minced; 1 lemon; 1 shallot minced; 1/2 cup breadcrumbs; 1/2 teaspoon red pepper flakes; 1 egg beaten; 1 tablespoon milk; 1/4 cup heavy cream; 1 package BUITONI(R) Wild Mushroom Agnolotti; 2 tablespoons butter; grapeseed oil

Servings: persons

1/2 cup parsley chopped
1/2 cup mint chopped
1 cup pine nuts toasted
3 cloves garlic minced
1/4 cup pecorino romano
1 cup olive oil
1/2 lemon minced
1 lemon
1 shallot minced
1/2 cup breadcrumbs
1/2 teaspoon red pepper flakes
1 egg beaten
1 tablespoon milk
1/4 cup heavy cream
1 package BUITONI(R) Wild Mushroom Agnolotti
2 tablespoons butter
grapeseed oil

1
Add lemon juice, zest, parsley, mint, pine nuts, half of garlic and olive oil in a food processor. Blend until smooth. Salt to taste and set aside.
2
In a shallow pan, heat remaining garlic and shallots in butter. Lower heat and add cream. Stir to combine.
3
Add pesto, stir and allow to cook over very low heat.
4
As sauce cooks, start heating a layer of grapeseed oil in a large pan.
5
As oil heats, whisk the egg with milk. In a separate bowl, mix the red pepper flakes into the breadcrumbs. Dip ravioli in egg wash, coating both sides. Dredge in breadcrumbs.
6
Once oil is hot, lay ravioli in and cook until brown, approx. 2 minutes on each side.
7
Serve ravioli with pesto cream sauce. Sprinkle with a little extra lemon zest, chopped parsley, mint and cheese.

1154

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup parsley chopped, 1/2 cup mint chopped, 1 cup pine nuts toasted, 3 cloves garlic minced, and more.

Yes, Fried Ravioli & Mint Parsley Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Ravioli & Mint Parsley Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions