Ravioli with Kale Pesto
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.