Lemony Pesto Ravioli

Lemony Pesto Ravioli
Servings: 4 Yield: 6 1/2 cups Active Time 25 mins Total Time 35 mins

Make It

1. Preheat oven to 425 degrees F. Cut remaining broccoli (about 1/2 bunch), including peeled stems, into small bite-size pieces to equal 2 1/2 cups. On a very large baking sheet, toss the broccoli with 2 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper. Roast until tender and lightly browned, 15 minutes. Cook two 10-oz. pkg. refrigerated cheese ravioli according to package directions. Reserve 1/4 cup cooking water before draining. In a large bowl, toss ravioli with 1/3 cup basil pesto, 3 Tbs. lemon juice, and the roasted broccoli. Add enough of the reserved cooking water to reach desired sauce consistency. Top with grated Parmesan cheese, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 541, Fat, total (g): 29, chol. (mg): 98, sat. fat (g): 9, carb. (g): 53, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 6, sugar (g): 3, pro. (g): 16, vit. A (IU): 936, vit. C (mg): 55, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 38, Cobalamin (Vit. B12) (µg): , sodium (mg): 1184, Potassium (mg): 193, calcium (mg): 241, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.