Ravioli with Pesto

An easy meal for the whole family you can rely on week after week.

Scroll for ingredients & method.

---

Ingredients for sauce

• Ravoili

• 200g cavolo nero, tough stalks removed

• 150g grated Parmesan

• 250ml olive oil

• 3 cloves garlic, minced

• 1 lemon, juiced

• 150g pine nuts, toasted

---

Instructions:

1. Toast the Pine Nuts:
   If using pine nuts, toast them in a dry skillet over medium heat until they are lightly browned and fragrant. Stir frequently to prevent burning. Remove from heat and let them cool.

2. Combine Ingredients:
   In a food processor or a mortar and pestle, combine the cavalo nero, pine nuts (or toasted nuts), and minced garlic. Mince until coarsely ground.

3. Add Parmesan Cheese:
   Add the grated Parmesan cheese and mix again.

4. Drizzle in Olive Oil:
   With the food processor running, gradually add the olive oil in a steady stream. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

5. Season to Taste:
   Add salt and freshly ground black pepper to taste. Pulse a few more times to combine.

6. Cooking the pasta:
   Drop pasta in a pot of boiling water, seasoned with salt and cook for 3-4 minutes.

7. Sauce the pasta:
   In a pan, heat some olive oil before dropping the ravioli in the pan. Toss the pasta in the and turn off the heat before dropping a spoonful of pesto in. Combine the pasta and pesto before serving up.