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.