Bonus Healthy Recipe: Pesto Black Bean Ravioli with Parmesan Cream Sauce (4 Servings)

Yesterday, I have submitted my modified version of my Pesto Black Bean Ravioli recipe online for a chance to go to Las Vegas for the 2014 World Food Championship!

My Pesto Black Bean Ravioli recipe is original, creative and delicious.  I also know I can make the dish tastes better.

This time I made a slight tweet in the filling recipe as well as adding Parmesan cream sauce to complement the ravioli.

Here is the recipe:

1 pasta dough (made with 2 eggs and 1 cup of all-purpose flour)

18 basil leaves

2 garlic cloves

5 tablespoons plus 1 teaspoon extra virgin olive oil

1 cup canned black bean

12 teaspoons parmesan cheese, grated

1 teaspoon all-purpose flour

1/2 tablespoon unsalted butter

1/4 cup 2% low-fat milk

1 large tomato

2 cups water

pinches salt and pepper

1 pinch parsley, chopped

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1) Place five teaspoons Parmesan cheese, basil leaves, extra virgin olive oil, quarter cup black beans and garlic cloves in blender and blend until smooth. Taste pesto and season with few pinches of salt and pepper and blend again.

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2) Pour pesto in a bowl and mix pesto with rest of black beans. Set aside.

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3) Use pasta machine or rolling pin to roll out the dough until it becomes a VERY THIN SHEET of pasta. You should be able to see your fingers when you are feeling your sheet from underneath. Cut pasta sheet into squares using knife or mold.

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4) Crack one egg and beat egg with fork until smooth. Brush the edges of the ravioli shells lightly with egg. Place about a half tablespoon of filling on half of the cut ravioli shells.

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5) Place the other half of cut ravioli shells over the shells with the fillings and press the edges gentle to make a tight seal. Set aside.

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6) To prepare for the sauce, cut tomato into quarters. Skin tomato by making a cut between the flesh and the skin. Leave flesh aside. Dice skin into squares. Set aside.

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7) Boil water in pot over high heat. Add salt and extra virgin olive oil into boiling water and cook ravioli over medium-high heat until ravioli flow on top of water.

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8) Heat pan over medium-high heat. Melt butter on pan. Whisk in flour and whisk constantly until butter and flour are incorporated. Gradually whisk in milk. Bring to a boil and cook until thickened. Juice as much tomato juice as possible by squeezing the tomato flesh and add juice to sauce. Whisk in rest of Parmesan cheese, salt, and pepper. Add ravioli to sauce and turn off heat.

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9) Place ravioli nicely on plate. Sauce ravioli as well as around the ravioli. Garnish dish with diced tomato skins and parsley. Serve when ready.

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Although this dish is no longer a vegetarian dish, it definitely tasted better than my original recipe.

I hope I get into top 5 and have the chance to go to Las Vegas to meet all the wonderful foodies out there!  Wish me luck!

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