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Your weekend recipe: Ravioli with parsley pesto

Friday - 9/20/2013, 8:53am  ET

Parsley.jpg
This pasta dish uses more parsley than basil for its pesto sauce, and walnuts, rather than pine nuts. (Thinkstock)

WASHINGTON - On Sunday, Sept. 22 Aviva Goldfarb, author and founder of "The Six O'Clock Scramble," will hold a cooking demonstration on simple, stress-free family meals at Union Market from 2-3 p.m.

If your family is in need of a good meal before then, here's a recipe from Goldfarb to tie you over.

Ravioli with parsley pesto

This pasta dish uses more parsley than basil for its pesto sauce, and walnuts, rather than pine nuts. Serve it with a side of veggies and you have a satisfying and healthy meal.

Ingredients:

  • 20 oz. reduced-fat cheese ravioli
  • 1 3/4 cups flat-leaf Italian parsley, tightly packed
  • 1/4cup fresh basil, tightly packed, plus a handful of sliced basil for serving
  • 1/2 cup walnuts
  • 3/4 cup shredded Parmesan cheese
  • 1 tsp. minced garlic (about 2 cloves)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2/3 cup extra virgin olive oil
  • 2 tomatoes, chopped

    Directions:

    Cook the ravioli according to package directions and drain it.

    Meanwhile, in a food processor or blender, coarsely chop the parsley, cup basil, walnuts, Parmesan cheese, garlic, salt and pepper. Then, slowly add the oil and continue to process the pesto until it is well combined.

    In a serving bowl, gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use. Top the ravioli with the tomatoes and a handful of fresh basil. Serve it immediately or refrigerate it for up to 3 days.

    Editor's note: Aviva Goldfarb is founder and author of "The Six O'Clock Scramble." She is also a contributor to "The Today Show." the You can follow Aviva on Twitter and Facebook.

    Follow @WTOP and @WTOPliving on Twitter.

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