Cheese Ravioli with Fennel and Tarragon Pesto
By Joe
Source: America's Test Kitchen.
Tender cheese ravioli dressed in a fresh green pesto of blanched fennel, tarragon and parsley.
Always check the labels of the products you use.
Method
- 1
Boil. Set around 4000 ml water boiling in a large pot.
- 2
Blanch. Simmer 1 fennel bulb, chopped into 5 mm pieces, for 2-3 min until softened, scoop it into a colander and refresh under cold water; next drop in 2 unpeeled garlic cloves for 1 min and cool them the same way.
- 3
Cook. Tip 680 g cheese ravioli into the pot with 1 tbsp salt and cook to al dente, stirring frequently; reserve 120 ml of the water, then drain and return them to the pot.
- 4
Blend. Peel and chop the blanched garlic, then blitz it with the fennel, 15 g parsley, 15 g tarragon, 2 tbsp lemon juice and 40 g parmesan in 20-30 pulses until finely ground.
- 5
Stream. Keep the motor going and trickle in 60 ml olive oil, then finish with ¼ tsp salt and ¼ tsp black pepper.
- 6
Toss. Fold the ravioli gently into about 240 ml of the fennel-tarragon pesto, slackening with cooking water a tablespoon at a time, and pass the rest at the table.
Storage
Keep leftover pesto chilled under a film of oil for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 135 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot
- slotted spoon
- colander
- small bowl
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 10.8 g |
| Carbohydrate | 41.3 g |
| of which sugars | 1.7 g |
| of which free sugars | 0.1 g |
| Fat | 12.6 g |
| of which saturates | 2.5 g |
| Fibre | 1.4 g |
| Salt | 0.54 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
