At work today, I was thinking about dinner, (how I spend most of my days at work), and pasta of some sort sounded good. My husband is obsessed with ravioli; he eats it whenever he has the chance. For his birthday, every year, he asks for one thing and one thing only, “homemade ravioli in a meat sauce.” Exact words. Now…being the wannabe fancy chef that I am, I spend the whole day making the homemade noodles, simmering the bolognese sauce; mixing the ricotta spread; incredibly time consuming, but well worth it.
This evening; however, I did not have the time to accomplish such a task, thus I opted for frozen ravioli. Frozen ravioli is a wonderful alternative, as it only takes a few minutes to boil. The pesto I used was made with kale, pistachios, Parmesan cheese, garlic, and olive oil; very simple and delicious. This pesto takes a few minutes to prepare as well. So this meal will take you no time at all, and after working an 8 hour day, sometimes the last thing I want to do is spend my evening in the kitchen.
At the co-op by my house they were having a sale on both baby bella mushrooms and green beans. I bought some knowing they would be a great addition to this dish. Any vegetable will do; however, I happen to think that the green beans bring a nice texture to this dish. Again, the sauteing of these vegetables took about 5 minutes, all in all, you can prepare this dish in under 15 minutes!
I wanted to get creative with my flavors, and try something other than traditional basil pesto. There is nothing wrong with basil pesto, and it sure would be a wonderful alternative to this dish; however, mixing it up every now and again, is a must.
This pesto’s main ingredients are kale and pistachios, specifically organic baby kale and unsalted pistachios; however, any kind of kale will do in this dish. I found that this pesto is less bitter than the traditional basil pesto. Sometimes my homemade basil pesto has a little bite to it, in which case I add a little lemon juice to cut the bitterness; still tasty, but different. If you’re looking for a more mild, but still incredibly flavorful pesto, then this might be your best bet!
- 1 lb frozen cheese ravioli
- 1/2 lb green beans, ends cut off
- 1/2 lb baby Bella mushrooms, sliced
- 2 cups packed baby kale
- 1/4 cup unsalted, shelled pistachios
- 3 garlic cloves
- 1/2 cup parmesan cheese, grated
- 1/3 cup olive oil, more for drizzling
- salt + pepper
In a food processor, add pistachios, Parmesan, and garlic cloves, pulse a few times
Add kale and pulse again
Drizzle in olive oil, while your food processor is running, set aside
In a saute pan, add olive oil, saute mushrooms and green beans for 5 minutes
Add a little salt and pepper to your green beans and mushrooms, set aside
Bring a stock pot of water to a boil
Add ravioli, cook for 3-5 minutes, or until ravioli starts to float to the top
Combine pesto with ravioli, green beans, and mushrooms