Ravioli With Watercress Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 cups loosely packed watercress leaves |
1/2 cup chopped toasted pecans |
1/2 cup freshly grated parmesan cheese |
1/2 cup olive oil |
2 garlic cloves |
1/4 teaspoon salt |
2 (9-oz.) packages refrigerated cheese-filled tiny ravioli |
Directions:
1. Pulse 2 cups loosely packed watercress leaves, 1/2 cup chopped toasted pecans, 1/2 cup freshly grated Parmesan cheese, 1/2 cup olive oil, 2 garlic cloves, and 1/4 tsp. salt in a food processor until coarsely chopped. Prepare 2 (9-oz.) packages refrigerated cheese-filled tiny ravioli according to package directions; toss with watercress mixture.
2. Note: We tested with Buitoni Three Cheese Ravioletti.
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