- 4 large handfuls of spinach, washed and chopped (about 4 cups or so)
- 2 garlic cloves, halved
- 1/4 cup pine nuts or walnuts, lightly toasted in a pan for 2 minutes
- 1/2 tsp dried basil
- 1/4 cup extra virgin olive oil
- 2 tbsp chicken stock (or more if you want to thin the sauce out a bit)
- 1/3 cup Parmesan or Romano cheese, grated
- pinch of coarse salt
- freshly cracked black pepper
- grated lemon zest
- juice of half a lemon
- red pepper, chopped into thick square pieces
- 1 bundle of asparagus, cut into thirds
- 2 tbsp olive oil (to oven bake the vegetables)
- 1 tsp of salt
- 1 tsp vegetable blend seasoning
- 2 packages of frozen or fresh beef or cheese ravioli
First to get things going preheat the oven at 425 degrees F. and in a casserole or baking dish put in the asparagus and red pepper pieces and drizzle the 2 tbsp of olive oil. Season the vegetables with salt and pepper and pop it into the oven for 20 minutes until just tender.
In a food processor or a blender, add in all of the ingredients for the sauce except the olive oil. Turn on the food processor and blix it altogether then slowly drizzle in the 1/4 cup of olive oil and you should know when it is ready when you see the sauce emulsify together. Pour the sauce in a large bowl and leave it there until the ravioli has cooked.
Cook the ravioli in a big pot of boiling water. Make sure to salt the water as well since that is the only chance you get to season the pasta itself. Follow the directions on the package. Once the ravioli is done drain and put it into the large bowl with the spinach pesto and add in the oven roasted veggies and slowly mix it altogether then serve.
Additions: really this is recipe that you can add any veggies you want like mushrooms, eggplant, cherry tomatoes. The list is endless use your imagination.
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