This quick dish pairs store-bought ravioli with a flavorful homemade sauce for maximum impact. Making the pesto with parsley provides a flavorful twist! This recipe comes to us from our friends at The Six O’Clock Scramble.
Cooking Tip of the Week: If you have overripe tomatoes, don’t throw them away! You can use them to create tomato soup, tomato juice and more.
Food For Thought: The term pesto comes from the Italian word pestare and means “to pound.” The ancient Romans made pesto by crushing herbs, cheese, and garlic together by hand with a tool called a mortar and pestle. These days, we’re more likely to use a blender or food processor for convenience! Pesto is typically made with basil, but any leafy green will do. Try your favorite!
Family Dinner Conversation Starter: Describe your perfect day. Where would you go and who would you hang out with?
Adult: Cook the ravioli according to package directions and drain it.
Together: Meanwhile, in a food processor or blender, coarsely chop the parsley, 1/4 cup basil, walnuts, Parmesan cheese, garlic, salt and pepper.
Together: Then, slowly add the oil and continue to process the pesto until it is well combined.
Kid: In a serving bowl, gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use.
Kid: Top the ravioli with the tomatoes and a handful of fresh basil. Serve it immediately or refrigerate it for up to 3 days