Monday, April 12, 2010

Cheese Ravioli with Lemon Artichoke Pesto

This recipe takes your typical cheese ravioli to a whole new level! The artichoke pesto was delicious! We used a bag of frozen ravioli and cooked it so you can do fresh or frozen, up to you.

1 cup quartered canned artichoke hearts
2 large garlic cloves, minced
1/2 cup packed fresh basil
1/4 cup water
2 Tbs freshly grated Parmesan cheese
1 1/2 Tbs lemon juice
1 Tbs extra-virgin olive oil
1 tsp grated lemon peel
1/8 tsp salt
1/8 tsp freshly ground pepper
18 oz. reduced-fat cheese ravioli

1. Place all ingredients except ravioli in food processor; process until pureed.

2. Cook ravioli in large pot of boiling salted water according to package directions; drain. Return ravioli to pot; toss with pesto. Heat over medium heat 30 to 60 seconds or until heated through.

6 (1-cup) servings

PER SERVING: 195 calories, 4.5 g total fat (2 g saturated fat), 8 g protein, 27 g carbohydrate, 25 mg cholesterol, 350 mg sodium, 3 g fiber

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