*  Exported from  MasterCook  *
 
                       Broccoli Pesto Cheese Ravioli
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRAIG GARDINER (KNHT09A)
    1                    Head broccoli florets
    3      tablespoons   Olive oil
    2      tablespoons   Parmesan cheese, grated
    1 1/2  teaspoons     Lemon juice
      1/2  teaspoon      Garlic, minced
      1/4  teaspoon      Salt
    2      tablespoons   Walnuts pcs
      1/2  pound         Ravioli, cooked
    1      tablespoon    Olive oil
    2      tablespoons   fresh basil, chopped for garnish
                         Parmesan cheese, grated
 
 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.
 
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