Fried Ravioli with Walnut Pesto

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Fried Ravioli with Walnut Pesto

 

12 ozs. cheese-filled ravioli, cooked according to package directions and

thoroughly drained

2 tbsps. olive oil or butter

1 cup packed fresh basil leaves

1 cup packed flat-leaf parsley

3/4 cup extra-virgin olive oil

1/2 cup chopped walnuts

1/3 cup grated Parmesan cheese

1 to 3 cloves garlic, chopped

salt and freshly ground pepper to taste

 

Fry the ravioli in the oil in a skillet over moderate heat until they are light

golden brown on both sides. Drain on paper towels. Meanwhile, combine the

remaining ingredients in an electric blender or food processor and process until

thoroughly blended. Spoon the sauce over the ravioli or serve it on the side.

Serves 6 to 8.

 

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