Ravioli with Kale Pesto
You won’t believe how incredibly tasty these Ravioli with Kale Pesto are! Made in less than 30 minutes, this dish will make an elegant and filling dinner. 
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
  • 210 oz. packages Giovanni Rana’s Chicken and Roasted Garlic Ravioli
  • 2packed cups pre-cut chopped kale (thick ribs removed)
  • 10fillets canned or jarred anchovies in olive oil
  • 1small garlic clove
  • 5tbsp. extra virgin olive oil
  • 3oz. mascarpone cheese (about 6 tbsp)
  • 1tbsp. chopped cashew nuts + more to garnish
  • Freshly grated Parmigiano Reggiano cheese (optional)
Instructions
  1. Steam the kale for 5 minutes. Drain and let in cool slightly.
  2. Place the kale, anchovies, garlic, olive oil, cashews, and mascarpone in a blender, Nutribullet, or food processor. Process until smooth and creamy. You may need to add a little water to achieve the right consistency.
  3. In the meantime, cook the ravioli according to the package instructions and drain. Place the ravioli in a large mixing bowl and pour the pesto on top. Toss the ravioli gently. Divide between the plates and garnish with some chopped cashews or grated Parmesan cheese.
Recipe Notes
Nutrition Facts
Ravioli with Kale Pesto
Amount Per Serving
Calories 476 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 30mg 10%
Sodium 19mg 1%
Potassium 23mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 1g 2%
Vitamin A 6%
Vitamin C 0.03%
Calcium 3%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
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