Italian Parsley-Pesto Ravioli
- Prep Time 10 min
- Total 25 min
- Servings 6
- Ingredients 9
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
- 3/4 cup chopped walnuts
- 1/4 cup olive oil
- 1/4 cup reduced-sodium chicken broth
- 1/2 cup chopped drained roasted red bell peppers (from a jar)
Instructions
-
Step1Cook ravioli as directed on package, Drain and return to pan. Cover to keep warm.
-
Step2Meanwhile, in blender or food processor, place parsley, basil, garlic, 1/2 cup cheese, 1/4 cup walnuts, the oil and broth. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until almost smooth.
-
Step3Add basil mixture to cooked ravioli in pan; toss to coat. To serve, spoon onto serving platter; garnish with bell pepper and the remaining 1/2 cup walnuts. Serve with remaining 1/2 cup cheese.
Nutrition
580
Calories
34g
Total Fat
22g
Protein
46g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 310
- Total Fat
- 34g
- 52%
- Saturated Fat
- 11g
- 56%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 720mg
- 30%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 6g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 40%
- 40%
- Calcium
- 45%
- 45%
- Iron
- 25%
- 25%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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