Skip to Content
Menu

Italian Parsley-Pesto Ravioli

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Feb 21, 2017
  • Save
  • Share
  • Jump to Recipe

Italian Parsley-Pesto Ravioli

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 9
  • Save
  • Share
  • Print
  • Keep Screen On

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

  • Step 
    1
    Cook ravioli as directed on package, Drain and return to pan. Cover to keep warm.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Add 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved