Cheese Ravioli with Kale and Sunflower Seed Pesto
By Joe
Source: America's Test Kitchen.
Cheese ravioli tossed in a vivid green pesto of kale, basil and toasted sunflower seeds with a gentle chilli warmth.
Always check the labels of the products you use.
Method
- 1
Boil. Get around 4000 ml water boiling hard in a large pot.
- 2
Blanch. Drop in 2 unpeeled garlic cloves for 1 min, refresh under cold water, then peel and chop.
- 3
Cook. Add 680 g cheese ravioli and 1 tbsp salt, cooking to al dente with frequent stirring; set aside 120 ml of the water before draining and tipping the ravioli back in.
- 4
Blend. Blitz the garlic, 45 g kale, 20 g basil, 40 g parmesan, 70 g sunflower seeds and ½ tsp chilli flakes for 20-30 pulses to a fine grind, scraping down as needed.
- 5
Stream. With the motor running, pour 120 ml olive oil in slowly until fully blended.
- 6
Season. Season to taste with ¼ tsp salt and ¼ tsp black pepper.
- 7
Toss. Coat the ravioli in about 240 ml of the kale and sunflower pesto, loosening with a tablespoon of cooking water at a time, then put the rest on the table to pass round.
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
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 137 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 g per serving
0 % of the 50 g daily maximum · 0 % 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 | 458 kcal |
| Protein | 12.9 g |
| Carbohydrate | 40.7 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 27.8 g |
| of which saturates | 4.3 g |
| Fibre | 1.4 g |
| Salt | 0.5 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
