Ingredients
- 16oz fresh ravioli (we used Classic Foods Butternut Gorgonzola ravioli)
- ½ bunch lacinato kale, roughly chopped
- ¼ cup pinenuts, lightly toasted
- 4oz parmesan, shredded
- 4 oz extra virgin olive oil
- 2 tbl garlic, minced
- 1 lemon, juiced
- 1 tsp kosher salt
- Optional garnish: finely chopped chives or your favorite fresh herb
Instructions
- To a food processor, add kale, pinenuts, parmesan, garlic, lemon juice, and salt. While pureeing, slowly drizzle olive oil until mixture is smooth. Remove from food processor and place in a mixing bowl. Set aside.
- Bring 6 cups of water to a boil. Reduce heat to a high simmer and add fresh ravioli to pot. Boil for 2-3 minutes or until pasta floats to the top. Strain pasta.
- Toss warm pasta in pesto and divide amongst two plates. Serve immediately.