Cheese Ravioli With Kale Pesto and Roasted Carrots

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Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 545 calories
    • Fat 33 g
    • Sat Fat 8 g
    • Cholesterol 52 mg
    • Sodium 811 mg
    • Protein 17 g
    • Carbohydrate 47 g
    • Sugar 8 g
    • Fiber 5 g
    • Iron 11 mg
    • Calcium 326 mg

Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.

Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.

Ingredients

  1. Check 1 pound carrots (about 6), sliced
  2. Check 6 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 tablespoons roasted almonds, plus more, chopped, for serving
  5. Check 1 clove garlic
  6. Check 1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)
  7. Check 1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving
  8. Check 1/2 teaspoon grated lemon zest
  9. Check 16 to 18 ounces fresh or frozen cheese ravioli

Directions

  1. Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.
  2. Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.
  3. Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.
  4. Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.