Cheese Ravioli with Green Olive, Almond and Orange Pesto
By Joe
Source: America's Test Kitchen.
Cheese ravioli in a lively pesto of green olives, toasted almonds and bright orange zest.
Always check the labels of the products you use.
Method
- 1
Boil. Fill a large pot with around 4000 ml water and bring to the boil.
- 2
Blanch. Boil 2 unpeeled garlic cloves for 1 min, chill under cold water before peeling and chopping.
- 3
Cook. Cook 680 g cheese ravioli with 1 tbsp salt to al dente, stirring now and then; keep back 120 ml of the water before draining and returning them to the pot.
- 4
Blend. Pulse the garlic, 70 g green olives, 30 g parsley, 40 g parmesan, 55 g flaked almonds, ½ tsp orange zest and 2 tbsp orange juice for 20-30 pulses until finely ground, scraping down.
- 5
Stream. With the blade turning, drizzle in 120 ml olive oil slowly until it is fully combined.
- 6
Season. Stir through ¼ tsp salt and ¼ tsp black pepper, tasting first as the olives are salty.
- 7
Toss. Mix the ravioli carefully with about 240 ml of the olive, almond and orange pesto, loosening with cooking water a spoonful at a time, and serve any extra on the side.
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
- Low sugars: 0.6 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 142 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
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % 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
- small bowl
- colander
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 460 kcal |
| Protein | 12.4 g |
| Carbohydrate | 41.1 g |
| of which sugars | 0.9 g |
| of which free sugars | 0.4 g |
| Fat | 28.1 g |
| of which saturates | 4.4 g |
| Fibre | 1.8 g |
| Salt | 0.94 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
