mushroom ravioli with zucchini and parsley pesto

pastaworks in portland makes the most delicious pasta but unfortunately i can only justify spending money on it when it goes on sale right before it expires. tuesday was my lucky day when i picked up some mushroom cheese ravioli for half price.

i wanted to eat this with a pesto with a more mild flavor as sage, oregano, and basil can be overpowering. the parsley gives the dish a fresh summery flavor and the roasted shallot in the pesto brings a faint sweetness.

unfortunately, the zucchini overpowered the mushroom in the ravioli. i considered sautéing mushrooms to add as well and wish i would have done so.

mushroom ravioli with zucchini and parsley pesto
serves 2

3 small zucchini, halved and sliced
mushroom ravioli
1/2 cup parsley pesto
salt and pepper to taste
parmesan for garnish

boil a pot of salted water and add ravioli. while pasta is cooking sauté zucchini until tender. they should finish at roughly the same time.

drain pasta and add to it the zucchini. mix well with 1/2 cup parsley pesto. add salt and pepper to taste and top with parmesan.

this pesto is different from traditional pesto in that the parsley gives it a much crisper, fresher taste while the shallot provides a slight sweetness and depth. the absence of garlic means the slightly strong and spicy character of basil pesto is not present and the parsley can stand out. this was delicious on this warm ravioli but i think it would go best in a pasta salad with fresh vegetables.

parsley pesto
makes about 3/4 cup

1/2 cup packed fresh parsley
1/4 cup olive oil
1/2 cup parmesan
roasted shallot, 2 cloves
1 tablespoon lemon juice
salt and pepper to taste

place raw shallot in foil and drizzle with olive oil. roast in 350 degree oven for about 30 min or until tender. open foil and let cool.

in food processor blend parsley, cooled shallot, lemon juice, and olive oil together. add parmesan and blend again. add salt and pepper to taste.


One response to “mushroom ravioli with zucchini and parsley pesto

  1. The roasted shallot must have added a nice flavor to the pesto.

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