Broccoli Pesto Cheese Ravioli

CRAIG GARDINER (KNHT09A) 1 Head broccoli florets

3 tablespoons Olive oil

2 tablespoons Parmesan cheese, grated

1 1/2 teaspoons Lemon juice

1/2 teaspoon Garlic, minced

1/4 teaspoon Salt

2 tablespoons Walnuts pcs

1/2 pound Ravioli, cooked

1 tablespoon Olive oil

2 tablespoons fresh basil, chopped for garnish

Parmesan cheese, grated

Select the nicer half of the florets and reserve. Blanch the remainder in boiling water, refresh in cold water and then drain and dry them. Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt. Blend until smooth, then add walnuts and pulse until nuts are chopped. Remove from bowl and set aside. Add the reserved broccoli florets to the pot a minute before ravioli are done. Drain ravioli and broccoli in a colander. Return warm pot to low heat and add olive oil. Return ravioli and broccoli to pan and toss with sauce mixture and serve immediately in hot deep plates, garnished with fresh basil if desired. Pass additional grated Parmesan cheese.