Sunday, October 5, 2008


Prep time: about 20 minutes


  • 2 9-oz. packages of fresh ravioli
  • 2 small jars roasted red peppers
  • 1/2 c. walnuts, chopped
  • 1/2 c. Parmesan cheese
  • about 1/2 c. fresh basil, chopped
  • 2/3 c. olive oil for mixture
  • olive oil for frying


  1. Place peppers, walnuts, cheese, and basil in blender or food processor and puree until smooth.
  2. Slowly drizzle in olive oil and continue to puree. Set mixture aside.
  3. Heat a small amount of olive oil in a large pan.* When olive oil is bubbling, spread ravioli in pan. When bottoms of ravioli are browned, bubbly, and a bit crunchy (after about 2 minutes), flip them over.
  4. Fry other side of ravioli. When ravioli are finished, spread them on paper towels to drain extra oil.
  5. Spread ravioli and red pepper pesto mixture on plates.

*Note: You can also boil ravioli in water instead of frying to cut some of the fat.

Serves: 4

Serving size: 3/4 c.

Nutritional analysis (per serving):

298 calories
14 g protein
52 g fat
36 g carbohydrate
2 g fiber
31 mg cholesterol
782 mg sodium
235 mg calcium
1.6 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.


If you don't have a pan that will hold all the ravioli at one time, preheat the oven to a very low temperature (or the "hold warm" setting) before you begin the recipe. After draining the oil from the first batch of ravioli, keep them warm on a plate in the oven while you fry the next batch. If you like, sprinkle dish with Parmesan cheese before serving.

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