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Kitchen Notebook

November 07, 2017

Mushroom Ravioli with Kale Pesto

20 Mins

Serves 2
  • 1 pack Mushroom Ravioli 
  • 2 cups packed torn kale leaves, stems removed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup Almonds, roughly chopped and toasted
  • 1 Garlic clove, crushed
  • 1/2 cup Olive Oil
  • 1 Tbsp Lemon Juice
  • Salt & Pepper

Bring a large pot of salted water to a boil and blanch kale for about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Add to a processor or blender with garlic, Parmesan, and almonds, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper. Bring the same pot of water back to a boil and cook ravioli for 2 minutes. Drain, toss with pesto and top with more shaved parmesan.


20 Mins Veg

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20 Mins Veg


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