Click to Enlarge
Roasted Tomato & BasilRoasted Tomato & Basil RavioliRoasted TomatoVegan PestoPestoNuovo Pasta Vegan Roasted Tomato & Basil RavioliVegan Roasted Tomato & Basil RavioliNuovo Pasta Vegan RavioliVegan RavioliVeganDeliciousEasyEasy DinnerNuovo PastaravioliPasta
Vegan Tomato & Basil Ravioli with Vegan Pesto
Servings: 2 |
Prep: 10 mins |
Cook: 5 mins
Even the cheese and meat lovers will be falling for this Vegan Roasted Tomato and Basil Ravioli with Vegan Pesto! Our Roasted Tomato and Basil Ravioli is a perfect blend of summer harvested tomatoes combined with chopped basil & creamy non-dairy cashew bechamel filled into an ancient grain vegan ravioli.
Ingredients
- 9 oz. Nuovo Pasta Vegan Roasted Tomato & Basil Ravioli
- ΒΌ Cup Fruity extra virgin olive oil
- 1 Large Bunch Fresh basil
- 1 Clove garlic
- 2 Tbsp Cashews (unsalted)
- Juice from one lemon
- Salt and pepper to taste
Directions
- Carefully wash a large bunch of fresh basil, pick off the leaves, and discard the stems.
- Place basil leaves, cashews, garlic, oil, and lemon juice in a blender and blend until homogeneous. Add salt and pepper to taste. Set aside.
- Cook ravioli in salted boiling water according to package directions. Liberally drizzle a serving platter or individual plates with vegan pesto.
- Drain ravioli and place on top of the pesto.
- Drizzle the ravioli with a few more drops of the remaining vegan pesto.
- Enjoy!