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How To make Broccoli Pesto Cheese Ravioli
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.
How To make Broccoli Pesto Cheese Ravioli's Videos
Homemade Vegan Ravioli with Pesto Cashew Cheese Filling | Sensible Plate
How to make vegan ravioli from scratch. For the filling I made a pesto cashew cheese. The filling is also soy-free since I used almond milk and chickpea miso. Boil the vegan ravioli for 3-4 mins and I recommend pairing them with a simple tomato sauce. Hope you enjoy it!
Ingredients:
Dough:
200g semolina flour
85g water
15g olive oil
1/3 tsp salt
Filling:
100g raw cashews
40g pine nuts
70g almond milk (plain unsweetened)
1 tbsp apple cider vinegar
3/4 tsp salt
3/4 tbsp chickpea miso
1 clove of garlic
Herbs (basil, parsley, thyme, etc)
Sensible Plate is about inspired vegan cooking.
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Music: Bathed in Fine Dust by Andy G. Cohen
Released under a Creative Commons Attribution International License
Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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Spinach and Ricotta Ravioli - PTMTR
A simple and beautiful spinach and ricotta ravioli recipe, perfect for a light lunch in the garden that we all hope the sun will be present for. Show off your skills to family and friends this summer with this divine quick dish! Saw this recipe from the amazing Chef Ramsay!
Show your love with a like and a comment! Don’t forget to subscribe, share and visit my Patreon page which helps all of this magnificent food come to you. Happy cooking!
Please support me on my Patreon page
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FANCY Pesto Ravioli (better than the restaurants)! #shorts
You’ll be making this creamy pesto ravioli recipe on repeat! Only 5 simple ingredients and ready in 10 minutes!
FULL RECIPE ????
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INGREDIENTS:
???? 1 20- ounce package refrigerated ravioli pasta I used four-cheese ravioli
???? Kosher salt
???? 2 cups frozen peas
???? ½ cup basil pesto, homemade or quality store-bought, more to your liking
???? ¼ to ⅓ cup half and half or heavy cream
???? Extra virgin olive oil, just a drizzle to help the sauce. I used our Italian Nocellara EVOO
???? Red pepper flakes or Aleppo Pepper to taste, optional
#ravioli #pasta #pastalover #pastarecipe #raviolis #pesto #pestopasta #pestorecipe #italianrecipes #italianpasta #mediterraneandiet #mediterraneanrecipe #mediterraneanfood #easyrecipe #easydinner #dinnerrecipe #healthyrecipes #healthypasta
Pesto Pasta
This is how to make a JUCY pesto pasta without adding tons of extra oil!
20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
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#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce