Broccoli Pesto Cheese Ravioli
Creamy broccoli pesto cheese ravioli combines vibrant greens with rich cheese and toasted walnuts, offering a flavorful, vegetarian-friendly dish perfect for quick weeknight dinners or special occasions.
Ingredients
Instructions
- Blend together half of the frozen chopped broccoli with olive oil, grated Parmesan cheese, fresh lemon juice, minced garlic, salt, and pepper until smooth.
- Cook the cheese ravioli according to package directions, adding the other half of the broccoli to the boiling water during the last few minutes of cooking.
- Drain the cooked ravioli and broccoli mixture.
- Return the drained ravioli and broccoli to the pan.
- Pour the blended broccoli pesto mixture over the cooked ravioli and broccoli.
- Mix well to combine.
- Top with toasted walnut pieces and extra Parmesan cheese before serving.
Tips & Substitutions
For a smoother pesto, consider using a food processor instead of a blender. If you don't have Parmesan cheese, nutritional yeast can be a great substitute for a similar cheesy flavor. Feel free to add a handful of spinach or kale for extra nutrition. Adjust the garlic and lemon juice to your taste preference, and for added texture, consider incorporating some sun-dried tomatoes.
Serving Suggestions
Serve the Broccoli Pesto Cheese Ravioli with a side salad dressed in a light vinaigrette for a refreshing contrast. For an Italian-inspired meal, pair it with garlic bread or a slice of bruschetta. You can sprinkle extra Parmesan on top or serve with a side of My Favorite Sauce for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ravioli and pesto mixture in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. You can also microwave it, covered, in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Pesto Cheese Ravioli contains roughly 1035 calories, with 2g protein, 5g carbohydrates, and 114g fat. It is an excellent source of vitamin C (65% of the Daily Value). Note that it is relatively high in sodium, at 1791mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used! Blanch it in boiling water for 2-3 minutes before chopping and blending. This will help maintain its vibrant color and improve the texture of your pesto.
What if I don't have walnuts?
If walnuts are unavailable, you can substitute with pine nuts or pecans for a different nutty flavor. Alternatively, omit the nuts entirely if you're looking for a nut-free option, or use sunflower seeds for a similar crunch.
Is this recipe suitable for meal prep?
Absolutely! This dish is perfect for meal prep. Just prepare the ravioli and pesto ahead of time, store them separately, and combine them when ready to eat. This helps keep the ravioli from getting soggy and ensures a fresh taste at mealtime.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).