Appetizers / Soups / Salads

Collards and Pesto Ravioli with pot liquor takes 5 minutes to prepare.

Collards and Pesto Ravioli with pot liquor takes 35 minutes to cook.

Collards and Pesto Ravioli with pot liquor makes 4 servings.

The ingredients for Collards and Pesto Ravioli with pot liquor are:

1 lb bag of frozen collard greens
8 oz NoFuss baked ham (see my recipe for this)
8 pieces, Wegmans round pesto ravioli
1-2 Tbsp dried onion flakes
(or 1/4 cup diced raw onion)
3-4 Tbs cider vinegar
3-4 large cloves garlic, minced
1 1/2 - 2 Tbs blackstrap molassas
1 tsp black pepper (fresh ground best)
1 tsp turmeric
1/2 tsp mustard powder
1/4 tsp marjoram
1/4 tsp sage
1 cube vegetable bouillion
grated parmesean cheese to taste
1 packet Goya ham flavored seasoning

Here is how you make Collards and Pesto Ravioli with pot liquor:

Makes 4 large bowls about 2 cups each, each with 2 large pesto ravioli per serving. 1. Put collards frozen with water, ham, cider vinegar, spices, bouillion cube, ham seasoning, molasses, onion and garlic in a large pot. Bring to a boil, the reduce heat and simmer for 20-30 minutes, adding water as needed to keep greens covered. 2. When greens are tender and flavors well blended, add the pesto ravioli and cook an another 5-10 minutes until they float to the top and are cooked. 3. Garnish each bowl with a bit of fresh grated parmesean cheese and fresh ground pepper. Another good addition is a bit of fresh corn tossed in the last 2 minutes, just to heat through. I like to shave some of the kernels over leftover roasted corn on the cob, as the smokiness from the BBQ with the sweetness of the corn goes really well with the robust flavors of the greens. Number of Servings: 4Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Collards and Pesto Ravioli with pot liquor is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 298.2

• Total Fat: 9.8 g
• Cholesterol: 71.6 mg
• Sodium: 1,032.8 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 3.6 g
• Protein: 49.3 g