Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          broccoli florets
   3      tablespoons   olive oil
   2      tablespoons   parmesan cheese -- grated
   1 1/2  teaspoons     lemon juice
     1/2  teaspoon      garlic -- minced
     1/4  teaspoon      salt
   2      tablespoons   walnuts pcs
     1/2  pound         ravioli -- cooked
   1      tablespoon    olive oil
   2      tablespoons   fresh basil -- chopped for garnish
                        parmesan cheese -- grated

Preparation:

Select the nicer half of the florets and reserve. Blanch the remainder in boiling water, refresh in cold water and then drain and dry them. Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt. Blend until smooth, then add walnuts and pulse until nuts are chopped. Remove from bowl and set aside. Add the reserved broccoli florets to the pot a minute before ravioli are done. Drain ravioli and broccoli in a colander. Return warm pot to low heat and add olive oil. Return ravioli and broccoli to pan and toss with sauce mixture and serve immediately in hot deep plates, garnished with fresh basil if desired. Pass additional grated Parmesan cheese.