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Ravioli With Watercress Pesto

Ravioli With Watercress Pesto

Southern Living MARCH 2010

  • Yield: Makes 6 servings
  • Prep time: 15 Minutes
  • Other time: 10 Minutes

Ingredients

  • 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

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.

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Ravioli With Watercress Pesto Recipe

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