Ravioli With Pesto Recipe

Name: Ravioli With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 2 cups sliced mushrooms; 1 small sweet red pepper, cut into 2-inch-long strips; 4 cups broccoli florets; 1 cup packed baby spinach leaves; ¼ cup pine nuts; ⅓ cup grated parmesan cheese; ⅓ cup olive oil; ¼ teaspoon salt; ⅛ teaspoon black pepper; 2 (9 ounce) packageslight four-cheese ravioli

Servings: persons

1 teaspoon canola oil
2 cups sliced mushrooms
1 small sweet red pepper, cut into 2-inch-long strips
4 cups broccoli florets
1 cup packed baby spinach leaves
¼ cup pine nuts
⅓ cup grated parmesan cheese
⅓ cup olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
2 (9 ounce) packageslight four-cheese ravioli

1
Heat canola oil in a large skillet over medium-high heat.
2
Add mushrooms to skillet and cook 3 minutes.
3
Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender.
4
Remove lid and cook another 1 minute or until water has evaporated.
5
Using tongs, remove 1 cup of broccoli from skillet and set aside.
6
Remove skillet from heat and cover.
7
In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper.
8
Pulse until blended and smooth; set aside.
9
Meanwhile, cook pasta according to package directions.
10
Drain, reserving 1/2 cup water, and return the pasta to the pot.
11
Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce.
12
Refrigerate unused sauce for up to 1 week.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 teaspoon canola oil, 2 cups sliced mushrooms, 1 small sweet red pepper, cut into 2-inch-long strips, 4 cups broccoli florets, and more.

Yes, Ravioli With 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.

Ravioli With Pesto

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