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Pesto Ravioli With Goat Cheese, Basil and Walnuts
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Inspired by a recipe I saw on Rosetto’s Web site, I thought it would be fun to reverse the typical pesto dish, which bathes cheesy ravioli with the herb-nut sauce. In this version, pesto-filled raviolis are coated with a creamy cheese sauce and dotted with flecks of fresh julienned basil and nuggets of toasted walnuts to mimic the flavors encased in the pasta.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 (18-ounce) bag frozen pesto or other flavored ravioli (Rosetto brand recommended)
2 tablespoons ( 1/4 stick) unsalted butter
1 (4-ounce) log goat cheese, crumbled
2 tablespoons julienned fresh basil leaves
2 tablespoons chopped walnuts or pine nuts, toasted
Instructions:
Prepare ravioli according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
Meanwhile, in a large skillet over low heat, melt the butter. When the butter is just melted, add the goat cheese and stir to combine. Add 1/3 cup reserved cooking liquid, stirring until creamy and thick. Add the cooked ravioli to the skillet and stir to coat ravioli with sauce, adding more water if necessary. Season with salt and pepper and add basil. Stir to combine. Transfer to serving bowl and sprinkle with walnuts.
Meanwhile, in a large skillet over low heat, melt the butter. When the butter is just melted, add the goat cheese and stir to combine. Add 1/3 cup reserved cooking liquid, stirring until creamy and thick. Add the cooked ravioli to the skillet and stir to coat ravioli with sauce, adding more water if necessary. Season with salt and pepper and add basil. Stir to combine. Transfer to serving bowl and sprinkle with walnuts.
Notes:
If you aren't a nut fan, sprinkle with chopped tomato.
Nutrition:
Per serving: 431 calories (percent of calories from fat, 56), 21 grams protein, 27 grams carbohydrates, 1 gram fiber, 27 grams fat (15 grams saturated), 177 milligrams cholesterol, 855 milligrams sodium.
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