Go Back
1 Garlic clove, crushed
1 Tbsp Lemon Juice
1 pack Mushroom Ravioli
1/2 cup Olive Oil
1/4 cup Almonds, roughly chopped and toasted
1/4 cup finely grated Parmesan
2 cups packed torn kale leaves, stems removed
Pepper
Salt
Bring a large pot of salted water to a boil and blanch kale for about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Add to a processor or blender with garlic, Parmesan, and almonds, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper. Bring the same pot of water back to a boil and cook ravioli for 2 minutes. Drain, toss with pesto and top with more shaved parmesan.
