Thursday, September 1, 2011

New Recipe Find!

I found this recipe in the September Cooking Light issue and I couldn't wait to try it. It's called Cheese Ravioli with Pesto, recipe follows.

More summer pasta!

1 (9-ounce) package fresh 3-cheese ravioli
1 1/3 cups fresh baby spinach
2/3 cup fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup (2 ounces) shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves (optional)
                   1. Cook ravioli according to package directions; omit salt and fat. Drain.
        2. Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
        3. Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
-So, looking at my photo I think you can tell I made some changes. I subbed tortellini for the ravioli, as tortellini was on sale this week. The hubby and I like to grate fresh Parmesan onto our dishes as it incorporates the whole dish better than shaving the cheese. I also didn't completely want to waste a whole lemon for 1 tablespoon of juice so I zested the lemon before juicing it. I sprinkled a little lemon zest over the whole dish when it was done. I also garnished the dish with minced Italian parsley instead of more basil. I highly recommend this dish, it was delish!

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