Your weekend recipe: Ravioli with parsley pesto

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,


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