Prep Time
15 Mins
Other Time
10 Mins
Yield
Makes 6 servings

How to Make It

Step 1

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.

Step 2

Note: We tested with Buitoni Three Cheese Ravioletti.

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