Crab Ravioli with Quick Green Sauce

Crab Ravioli with Quick Green Sauce
Makes:
2
to 3 servings
Prep Time:
10
minutes
Total Time:
20
minutes
2
This crab ravioli recipe with basil garlic sauce is fancy enough for dinner parties — even just for two — and easy enough for weeknights. It's easy entertaining!

Ingredients:

  • 1 package (8 3/4 ounces) BUITONI Riserva Refrigerated Crab Ravioli
  • 1/3 cup packed fresh chopped basil leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped green onion
  • 2 tablespoons fresh Italian flat leaf parsley
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, peeled

Directions:

PREPARE pasta according to package directions; drain, reserving ¼ cup pasta water.

PLACE basil, oil, green onion, parsley, capers, lemon juice, mustard and garlic in food processor; pulse quickly 4-7 times until rough paste has formed. Do not over process. Add some reserved pasta water if needed to thin to desired consistency.

SEASON sauce with salt and pepper if desired. Toss pasta with sauce.

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Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 510
  • Calories from Fat: 290
  • Total Fat: 32g (49% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 1110mg (46% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 3g
  • Protein: 15g
  • Vitamin A: 20% of DV
  • Vitamin C: 20% of DV
  • Calcium: 20% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Crab Ravioli with Quick Green Sauce

Ingredients

  • 1 package (8 3/4 ounces) BUITONI Riserva Refrigerated Crab Ravioli
  • 1/3 cup packed fresh chopped basil leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped green onion
  • 2 tablespoons fresh Italian flat leaf parsley
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, peeled

 

Directions

PREPARE pasta according to package directions; drain, reserving ¼ cup pasta water.

PLACE basil, oil, green onion, parsley, capers, lemon juice, mustard and garlic in food processor; pulse quickly 4-7 times until rough paste has formed. Do not over process. Add some reserved pasta water if needed to thin to desired consistency.

SEASON sauce with salt and pepper if desired. Toss pasta with sauce.

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