Recipe by Sunset May 2001


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

  • Meanwhile, in a blender or food processor, purée peas, broth, 2 cups basil leaves, and mint leaves.

  • In a 3- to 4-quart pan over medium-high heat, stir or shake pine nuts until lightly browned, 3 to 4 minutes. Pour from pan.

  • Add oil and garlic to pan; stir just until garlic begins to brown, 30 seconds to 1 minute. Add pea mixture and stir until steaming.

  • Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls.

  • Cut remaining basil leaves into slivers and scatter over portions. Sprinkle with pine nuts. Add salt and pepper to taste.

Nutrition Facts

572 calories; calories from fat 30%; protein 33g; fat 19g; saturated fat 7.8g; carbohydrates 69g; fiber 12g; sodium 633mg; cholesterol 110mg.