Green Forest Ravioli
INGREDIENTS
- 1 Pack Of Pesto Ravioli
- 250 g Broccoli Florets
- 100 g Blue Cheese
- 50 g Shelled Walnuts (Some Whole, Some Chopped)
- 40 g Butter
- 1 Tbsp Extra Virgin Olive Oil
- Salt
- Pepper
METHOD
Roast the broccoli:
◯ Cut broccoli in half and place in a bowl.
◯ Season with salt and 1 tbsp olive oil, toss well.
◯ Spread on a lined baking tray and roast at 190°C fan for 15–20 mins, turning occasionally.
Toast the walnuts:
◯ Melt butter in a pan.
◯ Toast the walnuts until golden and fragrant.
Cook the pasta:
◯ Boil ravioli in lightly salted water per packet instructions. Drain.
Finish the dish:
◯ Add ravioli to the pan with walnuts and a splash of pasta water.
◯ Toss gently, add crumbled blue cheese and roasted broccoli.
◯ Season with pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Pesto Ravioli
- 250 g Broccoli Florets
- 100 g Blue Cheese
- 50 g Shelled Walnuts (Some Whole, Some Chopped)
- 40 g Butter
- 1 Tbsp Extra Virgin Olive Oil
- - Salt
- - Pepper
METHOD
Roast the broccoli:
◯ Cut broccoli in half and place in a bowl.
◯ Season with salt and 1 tbsp olive oil, toss well.
◯ Spread on a lined baking tray and roast at 190°C fan for 15–20 mins, turning occasionally.
Toast the walnuts:
◯ Melt butter in a pan.
◯ Toast the walnuts until golden and fragrant.
Cook the pasta:
◯ Boil ravioli in lightly salted water per packet instructions. Drain.
Finish the dish:
◯ Add ravioli to the pan with walnuts and a splash of pasta water.
◯ Toss gently, add crumbled blue cheese and roasted broccoli.
◯ Season with pepper and serve.