Chicken & Roasted Garlic Ravioli with Kale Pesto and Cashew Nuts
10-15
min
cooking time
2/3
servings
easy
difficulty

Chicken & Roasted Garlic Ravioli with Kale Pesto and Cashew Nuts

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Ingredients

  • One 10-ounce package Giovanni Rana Chicken and Roasted Garlic Ravioli
  • 2 packed cups precut chopped kale (thick ribs removed)
  • 10 fillets canned or jarred anchovies in olive oil
  • 1 small garlic clove
  • Freshly gound black pepper
  • 6 tbs extra virgin olive oil
  • 3 oz mascarpone cheese (about 6 tbsp)
  • 1 cup cashew nuts + 1 tbsp
  • Freshly grated Parmigiano Reggiano cheese (optional)
10-15
min
cooking time
2/3
servings
easy
difficulty

Preparation

Heat a skillet over medium-high heat and sauté cashew nuts for 2-3 minutes. Set aside.

Steam kale for 5 minutes. Transfer it to a blender together with anchovies, garlic clove, freshly ground black pepper, olive oil and 1 tablespoon of toasted cashew nuts. Add mascarpone and blend untill creamy.

In the meantime, cook the Ravioli according to package instructions and drain, reserving 2 cups of the pasta cooking water.

Loosen kale pesto with reserved water till you reach a sauce-like consistency and pour it in a big bowl. Add cooked Ravioli, toss gently and serve sprinkled with remaining cashew nuts.


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