Looking for a quick, light, and nutrient dense meal? Look no further. Our Wednesday Recipe features two antioxidants to improve your body’s essential functions: garlic and turmeric. Garlic is a highly nutritious antioxidant with very few calories that boosts the immune system, decreases blood pressure, and lowers cholesterol. Turmeric is a powerful anti-inflammatory and natural antibiotic, which increases antioxidant capacities of the body and boosts brain functions while lowering brain and heart disease risks and helps to prevent cancer. Try this recipe now for an easy, delicious meal…your body will thank you but your stomach will love you!
12 oz. Pappardelle’s Asiago, Roasted Garlic & Fresh Basil Ravioli
1 head cauliflower, washed & cut into florets
4 tablespoons Bella Sol California EVOO
3 cloves garlic, minced
1 cup panko breadcrumbs
1/4 cup pecorino Romano cheese, grated
2 tablespoons fresh parsley
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons butter
Salt & pepper, to taste
1. Preheat oven to 400 degrees. Bring a large pot of lightly salted water to a boil.
2. Line a baking sheet with aluminum foil. Arrange cauliflower florets evenly over baking sheet. Drizzle with 2 tbsp. EVOO and lightly season with salt & pepper. Bake for 25 mins., or until florets are tender and slightly charred.
3. Meanwhile, in a medium-sized sauté pan, heat 2 tbsp. of EVOO over medium heat. Add breadcrumbs and stir occasionally to ensure even, gradual browning. Once breadcrumbs have browned, remove from heat. Add cheese, parsley and lemon zest. Stir to combine and reserve.
4. When the cauliflower has about 10 mins. left to cook in the oven, add ravioli to the boiling water and cook for about 8-10 mins. Drain, reserving 1/4 cup of pasta water.
5. Once cauliflower is cooked, remove from oven. Toss the cooked ravioli with the pasta water, lemon juice, butter, and cauliflower. Garnish with the seasoned breadcrumbs and serve immediately. Enjoy!