Cheese Ravioli with Pesto

I have another busy week this week so I needed some easy meals that can be prepared quickly. Pasta is usually a great option and this recipe is no exception. It comes together in about 15 minutes!   I found this recipe on Cooking Light. The pesto is more of a “pesto” and stays pretty chunky. But don’t be fooled, those little flecks of green are packed with flavor!   Ingredients: 1 (16-ounce) package frozen cheese ravioli 2 cups fresh baby spinach 1 cup fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 2 garlic cloves 2 tablespoons fat-free, lower-sodium chicken broth 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 plum tomatoes, diced 3/4 cup shaved fresh Parmesan cheese, divided 1/2 cup pine nuts, toasted, divided Fresh basil leaves (optional)

Margherita Pan Pizza

The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid. So I decided to try to make my own in my cast iron pan but give it a more “grown up” twist by making a margherita pizza.   The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil! The dough is so simple to make but it does need to rise overnight so prepare ahead. Ingredients: For the dough: 2 cups flour 1/4 teaspoon fresh active yeast 2 teaspoons salt 1 cup water 1 tablespoon olive oil For the tomato sauce: 1 15 oz can tomato puree 1 tablespoon fresh basil, chopped 1 teaspoon dried organo 1/2 teaspoon onion powder 1 bay leaf salt and pepper, to taste 1 garlic clove, minced Toppings: 8 oz mozzarella cheese, sliced 3 tablespoons fresh basil, chopped or julienned

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