Fried Ravioli with Walnut Pesto

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                            FOOD FUNNY
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Thanks to Margaret Spencer for sharing this with us:

Gracie Allen's Classic Recipe for Roast Beef

1 large roast of beef
1 small roast of beef

Take the two roasts and put them in the oven. When the little
one burns, the big one is done.

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                            TODAY'S RECIPE
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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.
Received on Sat Jul 31 21:15:04 2010