Ravioli with Parsley Pesto

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?

Ingredients:

• 20 oz. reduced fat cheese ravioli
• 1 3/4 cups Italian flat-leaf parsley, tightly packed
• 1/4 cup fresh basil, tightly packed + a handful of sliced basil for serving
• 1/2 cup walnuts
• 3/4 cup shredded Parmesan cheese
• 1 tsp. minced garlic (about 2 cloves)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2/3 cup extra virgin olive oil
• 2 tomatoes, chopped

Directions:

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