Cheese Ravioli With Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced

6 tablespoons olive oil

kosher salt and black pepper

2 tablespoons roasted almonds, plus more, chopped, for serving

1 clove garlic

1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)

1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving

1/2 teaspoon grated lemon zest

16 to 18 ounces fresh or frozen cheese ravioli

Directions

Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.

Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.

Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.

 

Recipe from RealSimple.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s