Title: Broccoli Pesto Cheese Ravioli
Categories: Pasta
Yield: 4 Servings

1 Head broccoli; separated
-into florets
3 tb Olive oil
2 tb Parmesan cheese; grated
1 1/2 ts Lemon juice
1/2 ts Garlic; minced
1/4 ts Salt
2 tb Walnuts pieces
1/2 lb Ravioli; cooked
1 tb Olive oil
2 tb Fresh basil; chopped for
-garnish
Parmesan cheese; grated

Date: Fri, 05 Apr 1996 19:59:33 EST

From: AKSC87A@prodigy.com ( MARY JO KNAPPER)

CRAIG GARDINER (KNHT09A) Select the nicer half of the florets and reserve.
Blanch the remainder in boiling water, refresh in cold water and then drain
and dry them. Combine the blanched broccoli in the food processor with
olive oil, cheese, lemon juice, garlic, and salt. Blend until smooth, then
add walnuts and pulse until nuts are chopped. Remove from bowl and set
aside. Add the reserved broccoli florets to the pot a minute before ravioli
are done. Drain ravioli and broccoli in a colander. Return warm pot to low
heat and add olive oil. Return ravioli and broccoli to pan and toss with
sauce mixture and serve immediately in hot deep plates, garnished with
fresh basil if desired. Pass additional grated Parmesan cheese.

MC-RECIPE@MASTERCOOK.COM

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