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Birda Mae's Recipe Corner:Ravioli with basil and nuts


                                            I got this image from here
  • 1 1/1 cups whole hazelnuts or 3/4 cup chopped walnuts or pine nuts
  • 1 pound(1 to 1 1/2inch)frozen stuffed ravioli
  • 6 tablespoons butter
  • 1/2 cup coarsely chopped fresh basil leaves,or 1 teaspoon dried basil and 1/3 cup chopped parsley Grated Parmesan cheese
  1. If using hazelnuts,preheat oven to 350o.  Spread nuts outon a baking sheet and raost 10 to 12 minutes, or until lightly browned and dark skins are cracked.  remove from oven and rub in a kitchen towel to remove as much brown skin as possible.  Wrap ina clean towel and use rolling pin to gently crazk nuts  into medium-size chunks.
  2. Cook ravioli as directed on package.
  3. Meanwhile, in a medium frying pan, melt butter over medium -low heat.  Add nuts and cook, stirring, 1 minute.  Stir basil and remove from heat.
  4. Drain ravioli and pour into a warmed large bowl.  Add sauce and toss together.  Pass a bowl of Parmesan cheese on the side.
Variations
! I used walnuts of course  and the dried basil with parsely.  I think the Italian flat leaf parsely was a better presentation but I will have to make it again with fresh basil it just isn't the same.  Lori and James this recipe
is dedicated to you my  Californian vegetarian friends!

Comments

girlichef said…
That ravioli sounds and looks killer! Wish I had some for lunch... ;)

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1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
6 small round red potatoes (about 1 pound) ,cut into 1/4 inch slices
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