Red Pesto Ravioli
- 1 pound fresh cheese raviolis
- 12 plump, chewy sun-dried tomatoes (about 2 ounces)
- 2 medium cloves garlic
- a couple big pinches of red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1/8 teaspoon salt
- 1/4 cup walnuts or pine nuts, lightly toasted
- 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
- 2/3 cup oven-roasted cherry tomatoes (optional)*
- a bit of crumbled goat cheese
- Produce
- Baby spinach tossed with (3 handfuls)
- Garlic (2 medium cloves)
- Oven-roasted cherry tomatoes (2/3 cup)
- Thyme, fresh (1 teaspoon)
- Walnuts or pine nuts, lightly toasted (1/4 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1/3 cup)
- Red pepper flakes (2 big pinches)
- Salt (1/8 teaspoon)
- Pasta & Grains
- Cheese raviolis, fresh (1 pound)
- Dairy
- Goat cheese (1 bit)
- Other
- 12 plump, chewy sun-dried tomatoes (about 2 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Published July 20, 2009 (3 years ago).
38 people saved this recipe.
