Recipes for teens- Ravioli With Red Pepper Pesto

Prep time: about 20 minutes

Ingredients:
2 9-oz. packages of fresh ravioli
2 small jars roasted red peppers
1/2 c. walnuts, chopped
1/2 c. Parmesan cheese
about 1/2 c. fresh basil, chopped
2/3 c. olive oil for mixture
olive oil for frying

• 
  Directions:
  Place peppers, walnuts, cheese, and basil in blender or food processor and puree until smooth.
  Slowly drizzle in olive oil and continue to puree. Set mixture aside.
• 
  Heat a small amount of olive oil in a large pan.* When olive oil is bubbling, spread ravioli in pan. When bottoms of ravioli are browned, bubbly, and a bit crunchy (after about 2 minutes), flip them over.
• 
  Fry other side of ravioli. When ravioli are finished, spread them on paper towels to drain extra oil.
• 
  Spread ravioli and red pepper pesto mixture on plates.

*Note: You can also boil ravioli in water instead of frying to cut some of the fat.

Serves: 4

Serving size: 3/4 c.

Nutritional analysis (per serving):
298 calories14 g protein52 g fat36 g carbohydrate2 g fiber31 mg cholesterol782 mg sodium235 mg calcium1.6 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestions:
If you don't have a pan that will hold all the ravioli at one time, preheat the oven to a very low temperature (or the "hold warm" setting) before you begin the recipe. After draining the oil from the first batch of ravioli, keep them warm on a plate in the oven while you fry the next batch. If you like, sprinkle dish with Parmesan cheese before serving.