| Pesto-Pepita Ravioli |
Recipe Type: Entree
- 1 Cup Fresh Cilantro, Packed Lightly
- 1/3 Cup Grated Parmesan
- 3 Garlic Cloves
- 2 Tablespoons Fresh Lemon Juice
- 1/3 Cup Pepitas (Pumpkin Seeds – Found in our Fruit, Nut and Candy section)
- 2/3 Cup Filippo Berio Extra Virgin Olive Oil
- Salt
- Mama Rosie’s Cheese Ravioli
- 1/3 Cup Kalamata Olives, Chopped
- Begin boiling the water to cook the ravioli.
- Meanwhile, add cilantro, Parmesan, garlic, lemon juice, Pepitas (Reserve 1 Tablespoon) and a splash of oil into a blender. Blend until smooth, slowly adding in the remaining oil. Once it has turned a vibrant green color, add salt to taste.
- Salt the boiling water before adding in ravioli. Cook according to the directions on the package. Drain.
- Transfer ravioli to a large bowl. Immediately add a large spoonful of the pesto.
- Toss well and let it absorb into the pasta (let sit for a minute).
- Then add 1/2 Cup more of the pesto along with the chopped olives. Toss generously.
- Sprinkle with the reserved pepitas. Serve.
Note: Store any remaining pesto in an airtight container and refrigerate (up to 2 days).
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