| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Pasta, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Head broccoli florets | |
| 3 | tb | Olive oil |
| 2 | tb | Parmesan cheese, grated |
| 1 1/2 | ts | Lemon juice |
| 1/2 | ts | Garlic, minced |
| 1/4 | ts | Salt |
| 2 | tb | Walnuts pcs |
| 1/2 | lb | Ravioli, cooked |
| 1 | tb | Olive oil |
| 2 | tb | Fresh basil, chopped for garnish |
| Parmesan cheese, grated |
INSTRUCTIONS
CRAIG GARDINER (KNHT09A 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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”