Cheese Ravioli With Kale Pesto And Roasted Carrots Recipe

Recipe By Slurrp

This cheese ravioli with kale pesto and roasted carrots is a delicious and nutritious dish that combines the flavors of creamy cheese, earthy kale, and sweet roasted carrots. The ravioli is filled with a rich and gooey cheese filling, while the kale pesto adds a fresh and vibrant taste. The roasted carrots add a touch of sweetness and a beautiful pop of color. This dish is perfect for a quick and easy weeknight dinner or a special occasion.

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20minstotal
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Cheese Ravioli With Kale Pesto And Roasted Carrots
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Ingredients for Cheese Ravioli With Kale Pesto And Roasted Carrots Recipe

  • 1/4 pound Cheese Ravioli
  • 1/4 bunch Kale, Stems Removed And Leaves Roughly Chopped
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Pine Nuts
  • 0.06 cup Grated Parmesan Cheese, Plus Extra For Garnish
  • 1/4 Juice Lemon
  • 0.06 cup Olive Oil, Plus Extra For Roasting Carrots
  • As required Salt And Pepper, To Taste
  • 1/4 pound Carrots, Peeled And Cut Into Sticks
  • as per your need Fresh Basil, For Garnish

Directions: Cheese Ravioli With Kale Pesto And Roasted Carrots Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Toss the carrots with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
  • STEP 3.Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 4.While the carrots are roasting, bring a large pot of salted water to a boil.
  • STEP 5.Cook the cheese ravioli according to the package instructions, then drain and set aside.
  • STEP 6.In a food processor, combine the kale, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil.
  • STEP 7.Process until smooth, then season with salt and pepper to taste.
  • STEP 8.In a large skillet, heat the kale pesto over medium heat until warmed through.
  • STEP 9.Add the cooked ravioli to the skillet and toss to coat evenly.
  • STEP 10.Serve the cheese ravioli with kale pesto topped with the roasted carrots.
  • STEP 11.Garnish with additional Parmesan cheese and fresh basil, if desired.

Cooking Tips

  • You can use store-bought cheese ravioli or make your own from scratch.
  • Feel free to add other vegetables like cherry tomatoes or roasted bell peppers to the dish.
  • If you prefer a creamier pesto, you can add a splash of heavy cream or Greek yogurt to the kale pesto.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This dish is best served immediately while the ravioli and carrots are still warm.
  • You can also serve it at room temperature or cold as a pasta salad.
  • To reheat leftovers, gently warm them in a skillet over low heat, adding a splash of water or olive oil to prevent sticking.
Nutrition
value
632
calories per serving
43 g Fat31 g Protein30 g Carbs7 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    31g
  • Carbs
    30g
  • Fiber
    7g

MacroNutrients

  • Carbs
    30g
  • Protein
    31g
  • Fiber
    7g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    768mg
  • Iron
    3mg
  • Vitamin A
    3237mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    189mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    46mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    < 1mg
  • Phosphorus
    561mg
  • Selenium
    33mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp