Ingredients
- 1 package (20 oz) refrigerated cheese-filled ravioli
- 2 cups fresh Italian (flat-leaf) parsley
- 1 cup fresh basil leaves (from 3-oz container)
- 1 clove garlic
- 1 cup grated Parmesan cheese
- ¾ cup chopped walnuts
- ¼ cup olive oil
- ¼ cup reduced-sodium chicken broth
- ½ cup chopped drained roasted red bell peppers (from a jar)
How to Make It
- Cook ravioli as directed on package, Drain and return to pan. Cover to keep warm.
- Meanwhile, in blender or food processor, place parsley, basil, garlic, ½ cup of the cheese, ¼ cup of the walnuts, the oil and broth. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until almost smooth.
- Add basil mixture to cooked ravioli in pan; toss to coat. To serve, spoon onto serving platter; garnish with bell peppers and the remaining ½ cup walnuts. Serve with remaining ½ cup cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 580 kcal Calories from Fat: 306 kcal |
|
% Daily Value*
|
| Total Fat 34 g 97% |
Saturated Fat 11 g 55% |
Trans Fat 0 g |
Cholesterol 65 mg 22% |
Sodium 720 mg 12% |
carbohydrates 46 g 35% |
Dietary Fiber 3 g 8% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
