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Fried Ravioli with Walnut Pesto


12 oz cheese-filled ravioli, cooked according to package directions and thoroughly drained
2 Tbs olive oil or butter
1 cup packed fresh basil leaves
1 cup packed flat-leaf parsley
3/4 cup extra-virgin olive oil
1/2 cup chopped walnuts
1/3 cup grated Parmesan cheese
1 to 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.

Yield: 6 to 8 Appetizer Sized Servings, 4 to 6 as a First Course

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