EO(S) Ravioli stuffed with dandelion greens, and a pesto

Per my rules


Nachinat my malenky droogs, your humble narrator made a mistake. In an attempt to make weedy pishcha I neglected to see what I got free and how much it would kupet most of you. Appypolly loggy. Tis why I neglected to post my Eating Out(side) challenge last week. The moloko and maslo kupet more than last raz I bought it. I had to redo it all to keep it frugal for those that need to buy the ingredients.

I present to you Ravioli stuffed with dandelion greens, served with a dandelion greens pesto sauce. Real horrorshow.

Viddy well my droogs, viddy well.

(if you have no idea what I said, you are not alone. If you did understand it, you are as big of a dork as I am. Nadsat dictionary)

Dandelion ravioli
If you do not have a noodle/pasta recipe, here is mine

Making the pasta part 1

Part 2

For the filling
1 lb young dandelion leaves, washed, chopped

olive oil

1 pck cream cheese

salt and pepper to taste

In a skillet saute the greens in a bit of olive oil until tender. Transfer to a bowl. Mix the cream cheese, salt and pepper in with the greens. Bend very well. Spoon into your prepared pasta.

In a large pot, bring water, slightly salted, to a boil. Add the ravioli and cook until tender, about 20 minutes.

Drain and serve with a little butter and Parmesan cheese, an Alfredo sauce or a pesto.

Dandelion greens pesto sauce

12 ounces washed and cleaned young dandelion leaves
1 cup olive oil
4 cloves garlic, peeled
6 tablespoons pine nuts, lightly toasted1 1/2 teaspoons salt
2 1/2 ounces Parmesan cheese, grated

Place one-third of the dandelion greens in the food processor or a blender with olive oil and chop for 1 minute, scrape down the sides. Add the remaining dandelion greens in two batches, until finely chopped up.

Add garlic cloves, pine nuts, salt, and Parmesan, process until everything is a smooth puree.

Taste, add salt if necessary. If too thick, you can thin it with olive oil or water.