Sunday, October 12, 2008

Ravioli with Dill Pesto

Serves: 2-4


8 ounces (250 g) frozen ravioli
3 cups hot water
1/4 cup pine nuts
1/2 cup fresh parsley, firmly packed
1/2 cup fresh dill
1/2 cup olive oil
2 cloves garlic
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup Parmesan cheese

Microwave Method:

1. Place ravioli in a bowl, cover with hot water. Cook for 8-9 minutes on HIGH. When cooked rinse with hot water.
2. Place pine nuts in a small bowl. Cook for 1-2 minutes on HIGH, stirring occasionally.
3. Put pine nuts, parsley, dill, olive oil, garlic, lemon juice, pepper and cheese in a blender. Blend for a few seconds until well combined.
4. Pour sauce over hot ravioli.

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