Ravioli With Watercress Pesto

Southern Living
Makes 6 servings

Ingredients

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2 cups loosely packed watercress leaves
1/2 cup chopped toasted pecans
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 garlic cloves
1/4 teaspoon salt
2 (9-oz.) packages refrigerated cheese-filled tiny ravioli

Preparation

Prep: 15 Minutes
Other Time: 10 Minutes

Pulse 2 cups loosely packed watercress leaves, 1/2 cup chopped toasted pecans, 1/2 cup freshly grated Parmesan cheese, 1/2 cup olive oil, 2 garlic cloves, and 1/4 tsp. salt in a food processor until coarsely chopped. Prepare 2 (9-oz.) packages refrigerated cheese-filled tiny ravioli according to package directions; toss with watercress mixture.

Note: We tested with Buitoni Three Cheese Ravioletti.

Created date

February 2010