Fried Ravioli & Mint Parsley Pesto

Fried Ravioli & Mint Parsley Pesto

Fried Ravioli & Mint Parsley Pesto

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   26 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • condiment
  • dip
  • sauce
  • spread
Comments
Ingredients
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • Grapeseed oil
  • 1/4 cup heavy cream
  • Juice of 1 lemon
  • Zest of 1/2 lemon, minced
  • 1 tablespoon milk
  • 1/2 cup mint, chopped
  • 1/3 cup olive oil
  • 1/2 cup parsley, chopped
  • 1/4 cup Pecorino Romano
  • 1/3 cup pine nuts, toasted
  • 1 package ravioli
  • 1/2 teaspoon red pepper flakes
  • 1 shallot, minced
Instructions

Add lemon juice, zest, parsley, mint, pine nuts, half of garlic and olive oil in a food processor. Blend until smooth. Salt to taste and set aside.In a shallow pan, heat remaining garlic and shallots in butter. Lower heat and add cream. Stir to combine.

Add pesto, stir and allow to cook over very low heat.As sauce cooks, start heating a layer of grapeseed oil in a large pan.As oil heats, whisk the egg with milk. In a separate bowl, mix the red pepper flakes into the breadcrumbs. Dip ravioli in egg wash, coating both sides. Dredge in breadcrumbs.Once oil is hot, lay ravioli in and cook until brown, approx. 2 minutes on each side.

Serve ravioli with pesto cream sauce.

Sprinkle with a little extra lemon zest, chopped parsley, mint and cheese.

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