Subject: Fried Ravioli with Walnut Pesto
From: Unicorn (unicorn@indenial.com)
Date: Mon May 07 2001 - 15:07:26 EDT
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F O O D F U N N Y
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The mysterious "DRSPAGHETI" returns with this food funny:
A man was having trouble getting his neighbor to keep his chickens
fenced in. The neighbor kept talking about chickens being great
creatures, and as such they had the right to go where they wanted.
The man was having no luck keeping the chickens out of his flower
beds, and his buddy commented that he'd soon have no flowers left
at all.
Two weeks later, on a visit, the friend noticed that his flower beds
were doing great. So the friend asked him, "How did you get your
neighbor to keep his hens in his own yard?"
"Well, one night I hid half a dozen eggs under a bush by my flower
bed, and the next day I let my neighbor see me gather them. I wasn't
bothered after that."
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T O D A Y ' S R E C I P E
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I have a passion for pasta, and frequently think that I would gladly
have it at every meal. As with similar ingredient-oriented themes I
have published in the past, you might treat these recipes as a small
collection rather than as a single meal - unless, of course, you like
pasta as much as I do.
Fried ravioli began appearing on the menus of trendy restaurants
several years ago, but you don't need to own a bistro to make them.
They are surprisingly easy if you use any of the excellent fresh
ravioli that are available.
Fried Ravioli with Walnut Pesto
12 oz (335 g) cheese-filled ravioli, cooked according
to package directions and thoroughly drained
2 Tbs (30 ml) olive oil or butter
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed flat-leaf parsley
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped walnuts
1/3 cup (80 ml) grated Parmesan cheese
1 - 3 cloves garlic, chopped
Salt and freshly ground pepper to taste
Fry the ravioli in the oil in a skillet over moderate heat until they
are light golden brown on both sides. Drain on paper towels.
Meanwhile, combine the remaining ingredients in an electric blender or
food processor and process until thoroughly blended. Spoon the sauce
over the ravioli or serve it on the side. Serves 6 to 8 as an
appetizer, 4 to 6 as a first course.
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