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Nutrition Facts
Serving Size 181 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 320
% Daily Value*
Total Fat 11 g 55%
Saturated Fat 0 g 55%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 540 mg 23%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 17 g
Vitamin A 45% Iron 20%
Vitamin C 8% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Basil Ravioli with Arugula Pistachio Pesto

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1/2 cup(s) roasted salted pistachios
2 cup(s) arugula, tightly packed, plus more for garnish
2 garlic cloves, smashed or lightly crushed
1/3 cup(s) Pecorino Romano, grated, plus more for garnish
2 Tbsp lemon juice
1/2 cup(s) extra virgin olive oil
1/4 cup(s) capers, drained and rinsed
24 Oz H-E-B Raviolini Filled Pasta with Basil and Cheese
1 cup(s) fresh basil, roughly torn as needed for garnish
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To make pesto, combine pistachios, arugula, garlic, pecorino, lemon juice, olive oil and capers in a food processor. Pulse until creamy then season to taste. Set aside.
Bring a large pot of water to a boil, add ravioli and cook according to package instructions. Drain, reserving 1/4 cup of pasta water.
Place hot ravioli in a bowl, add enough pesto to coat, toss and add a little pasta water (as needed) to create a creamy sauce.
Season to taste, garnish with pecorino and fresh torn basil.


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