Ravioli With Watercress Pesto

Ingredients

• 18 oz cheese-filled tiny ravioli refrigerated
• 2  garlic cloves 
• 0.5 cup olive oil 
• 0.5 cup parmesan cheese freshly grated
• 0.5 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 2 cups watercress leaves loosely packed

Equipment

• food processor

Directions

1. Pulse 2 cups loosely packed watercress leaves, 1/2 cup chopped toasted pecans, 1/2 cup freshly grated Parmesan cheese, 1/2 cup olive oil, 2 garlic cloves, and 1/4 tsp. salt in a food processor until coarsely chopped. Prepare 2 (9-oz.) packages refrigerated cheese-filled tiny ravioli according to package directions; toss with watercress mixture.
2. Note: We tested with Buitoni Three Cheese Ravioletti.