Celentano 4 Cheese Ravioli with Tuscan Kale Pesto and Lemon Recipe
Discover the flavor of Celentano 4 Cheese Ravioli paired with Tuscan Kale Pesto and Lemon. Serves 4. Perfect for a delicious pasta dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosina.com.
Ingredients
- 1 lb. Celentano Four Cheese ravioli
- 2 Cups Tuscan Kale Leaves leaves; 2-inch chopped
- 4 Garlic Cloves peels and chopped
- ¾ Cup Walnuts
- ½ Cup Parmesan Cheese grated
- ½ Cup Romano Cheese grated
- ¾ Cup Olive Oil
- Salt
- black pepper
- Zest of 2 Lemons
- Ice-water bath
- 1 Cup Pasta water reserved after cooking
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