Blissful Basil Ravioli
INGREDIENTS
- 1 Pack Of Pesto Ravioli
- 70 g Basil Pesto
- 40 g Pine Nuts
- A Small Bunch Of Fresh Basil
- 1 Tbsp Grated Parmigiano Reggiano
- Extra Virgin Olive Oil
- Salt
- Pepper
METHOD
Toast the pine nuts:
◯ Dry-toast pine nuts in a small pan over medium heat for 2–3 mins, stirring constantly.
Cook the pasta:
◯ Boil ravioli in lightly salted water per instructions.
Make the sauce:
◯ Place pesto in a large bowl, loosen with a little pasta water.
◯ Drain ravioli and toss in the pesto.
Finish the dish:
◯ Top with toasted pine nuts, basil leaves, Parmigiano, and a drizzle of olive oil.
◯ Dry-toast pine nuts in a small pan over medium heat for 2–3 mins, stirring constantly.
Cook the pasta:
◯ Boil ravioli in lightly salted water per instructions.
Make the sauce:
◯ Place pesto in a large bowl, loosen with a little pasta water.
◯ Drain ravioli and toss in the pesto.
Finish the dish:
◯ Top with toasted pine nuts, basil leaves, Parmigiano, and a drizzle of olive oil.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Pesto Ravioli
- 70 g Basil Pesto
- 40 g Pine Nuts
- - A Small Bunch Of Fresh Basil
- 1 Tbsp Grated Parmigiano Reggiano
- - Extra Virgin Olive Oil
- - Salt
- - Pepper
METHOD
Toast the pine nuts:
◯ Dry-toast pine nuts in a small pan over medium heat for 2–3 mins, stirring constantly.
Cook the pasta:
◯ Boil ravioli in lightly salted water per instructions.
Make the sauce:
◯ Place pesto in a large bowl, loosen with a little pasta water.
◯ Drain ravioli and toss in the pesto.
Finish the dish:
◯ Top with toasted pine nuts, basil leaves, Parmigiano, and a drizzle of olive oil.
◯ Dry-toast pine nuts in a small pan over medium heat for 2–3 mins, stirring constantly.
Cook the pasta:
◯ Boil ravioli in lightly salted water per instructions.
Make the sauce:
◯ Place pesto in a large bowl, loosen with a little pasta water.
◯ Drain ravioli and toss in the pesto.
Finish the dish:
◯ Top with toasted pine nuts, basil leaves, Parmigiano, and a drizzle of olive oil.