Ravioli With Basil And Nuts Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group

Ingredients

 Whole hazelnuts/3/4 cup chopped walnuts/pine nuts1 1⁄2 Cup (24 tbs)
 Frozen stuffed ravioli1 Pound (1- To 1 1/2-Inch)
 Butter6 Tablespoon
 Coarsely chopped fresh basil leaves/1 teaspoon dried basil and 1/3 cup chopped parsley1⁄2 Cup (8 tbs)
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2982 Calories from Fat 2014

% Daily Value*

Total Fat 234 g360.6%

Saturated Fat 73.7 g368.6%

Trans Fat 0 g

Cholesterol 472.6 mg

Sodium 1209.5 mg50.4%

Total Carbohydrates 170 g56.7%

Dietary Fiber 29.7 g118.6%

Sugars 18.6 g

Protein 82 g163.3%

Vitamin A 59.8% Vitamin C 25.3%

Calcium 44.5% Iron 57%

*Based on a 2000 Calorie diet

Directions

1. If using hazelnuts, preheat oven to 350°. Spread nuts out on a baking sheet and roast 10 to 12 minutes, or until lightly browned and dark skins are cracked. Remove from oven and rub in a kitchen towel to remove as much brown skin as possible. Wrap in a clean towel and use a rolling pin to gently crack nuts into medium-size chunks.
2. Cook ravioli as directed on package.
3. Meanwhile, in a medium frying pan, melt butter over medium-low heat. Add nuts and cook, stirring, 1 minute. Stir in basil and remove from heat.
4. Drain ravioli and pour into a warmed large bowl. Add sauce and toss together. Pass a bowl of Parmesan cheese on the side.
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