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Gallery Ravioli Salad with Cilantro Pesto, Olives, and Pepitas Credit: Johnny Miller Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 1 cup lightly packed fresh cilantro 1/2 ounce Parmesan, grated (1/3 cup) 3 garlic cloves, peeled 2 tablespoons fresh lemon juice, plus more for seasoning 1/3 cup hulled pumpkin seeds (pepitas), toasted 2/3 cup extra-virgin olive oil Fine salt 1 pound fresh or frozen cheese ravioli 1/2 cup oil-cured pitted black olives or Kalamata olives, chopped Fresh thyme leaves or thyme flowers (optional), for serving
Gallery Ravioli Salad with Cilantro Pesto, Olives, and Pepitas Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Gallery
Ravioli Salad with Cilantro Pesto, Olives, and Pepitas Credit: Johnny Miller
Ravioli Salad with Cilantro Pesto, Olives, and Pepitas
Credit: Johnny Miller
Ravioli Salad with Cilantro Pesto, Olives, and Pepitas
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 1 cup lightly packed fresh cilantro 1/2 ounce Parmesan, grated (1/3 cup) 3 garlic cloves, peeled 2 tablespoons fresh lemon juice, plus more for seasoning 1/3 cup hulled pumpkin seeds (pepitas), toasted 2/3 cup extra-virgin olive oil Fine salt 1 pound fresh or frozen cheese ravioli 1/2 cup oil-cured pitted black olives or Kalamata olives, chopped Fresh thyme leaves or thyme flowers (optional), for serving
Directions
Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)
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All Reviews for Ravioli Salad with Cilantro Pesto, Olives, and Pepitas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ravioli Salad with Cilantro Pesto, Olives, and Pepitas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
