mediterranean · condiment

Fried Ravioli & Mint Parsley Pesto

Name: Fried Ravioli & Mint Parsley Pesto
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
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

“Fried Ravioli & Mint Parsley Pesto is a Mediterranean condiment. One portion of this dish contains roughly 17g of protein, 62g of fat, and a total of 784 calories. For $2.41 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up milk, lemon zest, ravioli, and a few other things to make it today. With a spoonacular score of 51%, this dish is solid. Try Spaghetti with Mint and Parsley Pesto, Kale Basil Mint Parsley Pesto, and Kale Basil Mint Parsley Pesto for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Breadcrumbs½ cup
Butter2 tbsp
Eggbeaten1
Garlicminced3 cloves
Grapeseed oil4 servings
Heavy cream¼ cup
Juice of lemonjuice1
Lemon zestzest, minced1 of
Milk1 tbsp
Mintchopped½ cup
Olive oil⅓ cup
Parsleychopped½ cup
Pecorino romano¼ cup
Pine nutstoasted⅓ cup
Ravioli1 package
Pepper flakes½ tsp
Shallotminced1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
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.
2
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.
3
Serve ravioli with pesto cream sauce.

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