Photo: Alexander Maasch
Red Pesto Ravioli Recipe
11 ingredients
5 min + 15 min
openrecipes
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.
Estimated Nutrition (whole recipe, rough)
684
Calories
22g
Protein
54g
Fat
36g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Ravioli | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fresh cheese raviolis
- 12 plump, chewy sun-dried tomatoes (about 2 ounces)
- 2 medium cloves garlic
- a couple big pinches of red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1/8 teaspoon salt
- 1/4 cup walnuts or pine nuts, lightly toasted
- 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
- 2/3 cup oven-roasted cherry tomatoes (optional)*
- a bit of crumbled goat cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes