Cheese Ravioli with Mint Pesto and Peas

Cheese Ravioli with Mint Pesto and Peas

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  • Each serving
  • 500cal
  • 37g fat (8g sat)
  • 35mg chol
  • 380mg sodium
  • 31g carb
  • 4g fiber
  • 12g protein


  • 2 cups lightly packed mint leaves
  • 1/4 cup slivered almonds
  • 1 clove garlic
  • 1 lemon, zested and juiced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 (8-ounce) package fresh or frozen cheese ravioli
  • 1 cup shelled fresh or frozen English peas
  • Fresh mint, slivered almonds and grated Parmesan cheese, for serving


Combine mint, almonds, garlic, lemon zest, juice and Parmesan in a food processor; pulse until smooth. Slowly drizzle in olive oil while the machine is running. Season with salt and pepper; set aside.

Cook ravioli according to package directions. Add peas during the last 2 minutes of cooking; drain.

Toss ravioli and peas with mint pesto. Top with a sprinkling of mint leaves, almonds and Parmesan.

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