Fresh ravioli with pea pesto
Ingredients for 4 people
Ingredients · Servings 4
- 500g ravioli (spinach-ricotta)
- 200 g of plant
- 100 g peas (freezer)
- 30 gr Grana Padano or Parmesan cheese
- 150 g peas (freezer)
- 30 g pine nuts
- 40 gr Grana Padano or Parmesan cheese
- 1 clove of garlic
- Zest of half a lemon (preferably organic)
- 15 g basil
- Salt and pepper
- 100 ml olive oil
Method · 20 min
- Cook the ravioli and bimi in plenty of salted water for 5–6 minutes until done. Cook the peas in a separate small pan in salted water for 3 minutes until tender. Briefly toast the pine nuts in a dry frying pan.
- Blend 150 g peas (reserve the rest for garnish) with 40 g cheese, the garlic, pine nuts, basil, lemon zest, and olive oil into a smooth pesto. Season to taste with salt and pepper.
- Mix the pesto with the ravioli, the bimi, and the remaining peas. Divide this among the plates. Garnish with extra cheese.
persons
- Cook the ravioli and bimi in plenty of salted water for 5–6 minutes until done. Cook the peas in a separate small pan in salted water for 3 minutes until tender. Briefly toast the pine nuts in a dry frying pan.
- Blend 150 g peas (reserve the rest for garnish) with 40 g cheese, the garlic, pine nuts, basil, lemon zest, and olive oil into a smooth pesto. Season to taste with salt and pepper.
- Mix the pesto with the ravioli, the bimi, and the remaining peas. Divide this among the plates. Garnish with extra cheese.
