BASIL AND PINE NUT RAVIOLI
Serves 4.
• 2 tbsp. minced shallot
• 1/2 c. white wine
• 1 (5.2-oz.) pkg. Boursin Garlic and Fine Herb cheese
• 2 tbsp. milk
• 1/2 c. chicken broth
• 1 tbsp. freshly squeezed lemon juice
• 1/4 c. pine nuts
• 2 (8-oz.) pkg. ravioli
• 1 tbsp. thinly sliced fresh basil
• 1 tsp. finely grated lemon zest
• 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
Directions
Preheat oven to 325 degrees. Combine the shallot and white wine in a small sauté pan over medium-high heat. Cook until reduced by half, 4 to 5 minutes. Strain out shallot pieces and discard. Return the wine to the heat.
Crumble the cheese into the hot wine and whisk to incorporate. Once the mixture is smooth, stir in milk, chicken broth and lemon juice. Reduce heat to low and simmer slowly for 1 to 2 minutes, or until the sauce reaches desired consistency. If it's too thick, add a little more broth or milk; if it's too thin, let it simmer a bit longer.
Bring a large saucepan of salted water to a boil. Meanwhile, place pine nuts on a baking sheet and toast for 5 to 6 minutes, watching closely so they don't burn. Remove from oven and sprinkle with salt to taste.
Cook the ravioli in the boiling water according to package directions. Remove the sauce from the heat and stir in the basil, lemon zest and olive oil. Season to taste with pepper and additional salt if needed. Drain ravioli and return to saucepan. Add sauce and toss. Serve warm, topped with toasted pine nuts.
Nutrition information per serving:
Calories415Fat28 gSodium1,280 mgSaturated fat12 g
Carbs24 gCalcium240 mg
Protein17 gCholesterol145 mgDietary fiber1 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 2 medium-fat meat, 3 1/2 fat.
