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Italian Parsley-Pesto Ravioli

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Italian Parsley-Pesto Ravioli
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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Ingredients

1
package (20 oz) refrigerated cheese-filled ravioli
2
cups fresh Italian (flat-leaf) parsley
1
cup fresh basil leaves (from 3-oz container)
1
clove garlic
1
cup grated Parmesan cheese
3/4
cup chopped walnuts
1/4
cup olive oil
1/4
cup reduced-sodium chicken broth
1/2
cup chopped drained roasted red bell peppers (from a jar)

Directions

  • 1 Cook ravioli as directed on package, Drain and return to pan. Cover to keep warm.
  • 2 Meanwhile, in blender or food processor, place parsley, basil, garlic, 1/2 cup cheese, 1/4 cup walnuts, the oil and broth. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until almost smooth.
  • 3 Add basil mixture to cooked ravioli in pan; toss to coat. To serve, spoon onto serving platter; garnish with bell pepper and the remaining 1/2 cup walnuts. Serve with remaining 1/2 cup cheese.
Tips  

To reduce the fat and trim the calories from this restaurant-worthy recipe, we used a little chicken broth to replace some of the oil typically found in traditional pesto. Keep the pesto from getting too salty by using reduced-sodium broth.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
310
)
Daily Value
Total Fat
34g
52%
(
Saturated Fat
11g
56%
,
Trans Fat
0g
)
Cholesterol
65mg
21%
Sodium
720mg
30%
Potassium
230mg
7%
Total Carbohydrate
46g
15%
(
Dietary Fiber
3g
14%
,
Sugars
6g
)
Protein
22g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
40%
40%
Calcium
45%
45%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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