Walnut and Parsley Sauce with Crab Ravioli

Walnut and Parsley Sauce with Crab Ravioli
Makes:
3
Prep Time:
5
minutes
Total Time:
15
minutes
Walnut and Parsley Sauce with Crab Ravioli has both sophisticated flavors and a simple preparation. After cooking ravioli, this delicious sauce comes together so easily using a food processor or blender. Top with additional walnuts and serve alongside your favorite wine.

Ingredients:

  • 1 package (8 3/4 ounces) BUITONI Riserva Refrigerated Crab Ravioli
  • 1 large bunch Italian flat leaf parsley, rinsed well
  • 1 cup toasted walnuts, coarsely chopped, divided
  • 4 to 6 teaspoons chopped garlic
  • 1 1/2 teaspoons grated lemon peel
  • 1/2 cup extra virgin olive oil
  • Sea salt and fresh ground black pepper

Directions:

PREPARE pasta according to package directions; drain and reserve ½ cup pasta water.

PLACE parsley, ¾ cup nuts, garlic and lemon peel in food processor. Pulse 6 to 8 times or until nuts are finely chopped. With processor running, slowly add oil to blend. Add ¼ to ½ cup reserved pasta water to thin sauce, if desired. Season with salt and pepper.

TOSS pasta and sauce. Sprinkle with remaining ¼ cup nuts.

NOTE: To toast walnuts, place on a baking sheet. Bake in preheated 350° F oven for 10 to 15 minutes or until lightly browned.

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Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 810
  • Calories from Fat: 610
  • Total Fat: 68g (105% of DV)
  • Saturated Fat: 12g (59% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 660mg (28% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 3g
  • Protein: 16g
  • Vitamin A: 35% of DV
  • Vitamin C: 45% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

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

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Walnut and Parsley Sauce with Crab Ravioli

Ingredients

  • 1 package (8 3/4 ounces) BUITONI Riserva Refrigerated Crab Ravioli
  • 1 large bunch Italian flat leaf parsley, rinsed well
  • 1 cup toasted walnuts, coarsely chopped, divided
  • 4 to 6 teaspoons chopped garlic
  • 1 1/2 teaspoons grated lemon peel
  • 1/2 cup extra virgin olive oil
  • Sea salt and fresh ground black pepper

 

Directions

PREPARE pasta according to package directions; drain and reserve ½ cup pasta water.

PLACE parsley, ¾ cup nuts, garlic and lemon peel in food processor. Pulse 6 to 8 times or until nuts are finely chopped. With processor running, slowly add oil to blend. Add ¼ to ½ cup reserved pasta water to thin sauce, if desired. Season with salt and pepper.

TOSS pasta and sauce. Sprinkle with remaining ¼ cup nuts.

NOTE: To toast walnuts, place on a baking sheet. Bake in preheated 350° F oven for 10 to 15 minutes or until lightly browned.

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