Ingredients
1
package (20 oz) refrigerated cheese-filled ravioli
2
cups fresh Italian (flat-leaf) parsley
1
cup fresh basil leaves (from 3-oz container)
1
clove garlic
1
cup grated Parmesan cheese
3/4
cup chopped walnuts
1/4
cup olive oil
1/4
cup reduced-sodium chicken broth
1/2
cup chopped drained roasted red bell peppers (from a jar)
Preparation
Cook ravioli as directed on package, Drain and return to pan. Cover to keep warm.
Meanwhile, in blender or food processor, place parsley, basil, garlic, 1/2 cup cheese, 1/4 cup walnuts, the oil and broth. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until almost smooth.
Add basil mixture to cooked ravioli in pan; toss to coat. To serve, spoon onto serving platter; garnish with bell pepper and the remaining 1/2 cup walnuts. Serve with remaining 1/2 cup cheese.
