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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Bring large pot of generously salted water to a boil. In the meantime, begin to prepare the pesto. Combine most of the pine nuts, cilantro, parmesan cheese, garlic, lemon juice, and olive oil and blend either in a food processor, with an immersion blender, or with a blender, until smooth. Taste and add salt, pepper and more lemon juice, if needed. | 2. 2. When the water boils, add the ravioli and boil until they float or are cooked through. About 1 minute before the ravioli are done, add in the asparagus. Drain immediately (reserving 1/2 cup water!). While the ravioli are still super hot, toss with a big spoonful of pesto and leave it for a few minutes just to let it soak in a bit. Then, mix in the rest of the pesto, the olives, and the remaining pine nuts. If needed, add some pasta water to loosen. Serve warm, cold or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	1/3	cup	toasted	302.85	5.886	6.1605	30.7665
cilantro leaf	1	cup	packed	3.68	0.5872	0.3408	0.0832
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
garlic clove	3		peeled	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water			reserved	-	-	-	-
sea salt				-	-	-	-
pepper			ground	-	-	-	-
ravioli	1	lb		349.2665	61.8701	11.2491	6.5771
asparagus	1	bunch	cut cut	-	-	-	-
oil black olive	1/2	cup	oil-cured chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.