Gluten Free Cheese Ravioli with Arugula Pesto & Roasted Tomatoes
Using our Gluten Free Cheese Ravioli, create this delicious dish for lunch or dinner.
Ingredients
- 2 Tbsp Pine nuts, toasted
- 2 Cups Arugula, packed
- ¼ Cup Basil leaves, packed (3/4 oz. container, stems removed) reserve 2 large leaves for garnish
- 2 Tbsp Extra virgin olive oil
- ¼ Tsp Lemon zest
- ½ Tsp Lemon juice
- ½ Tsp Garlic, minced
- Salt and black pepper to taste
- 12 Oz. Grape tomatoes, washed
- 1 Tbsp Extra virgin olive oil
- 1 ea. Garlic Clove, sliced
- Salt and black pepper to taste
- ¼ Cup Vegetable Broth
- 2 Tbsp Parmesan cheese, grated
- 24 Pieces Gluten Free Cheese Ravioli - Item# 44302
Instructions
Arugula Pesto:
- Yield 3/4 Cup: 4 servings
- Place all ingredients for the arugula pesto in the food processor.
- Blend until smooth.
Roasted Grape Tomatoes:
- Yield 1 Cup roasted: 4 servings
- Place washed tomatoes, EVOO, garlic, salt and pepper in a baking pan.
- Roast at 350º F for 12 minutes.
- Remove from oven and add vegetable broth.
To Serve:
- Cook the Gluten Free cheese ravioli according to package instructions.
- Place the pesto in a large saute pan that can hold the pesto and cooked ravioli for tossing.
- When the ravioli are cooked, toss in the pesto along with 2 TBSP of the pasta water.
- Serve 6 ravioli per plate and top with roasted cherry tomatoes, chopped basil and Parmesan cheese.
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