Winter Herb Pesto and Goats’ Cheese Ravioli
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 373
Liven up shop-bought ravioli with peppery, herby pesto and plenty of parmesan cheese.
recipe updated 8 Jun. 2020
Ingredients
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- Fresh parsley
- 1 tablespoon
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- Fresh thyme
- 1 tablespoon
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- Rosemary
- 1 tablespoon
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- Fresh sage
- 1 tablespoon
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- Arugula
- 25 g
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- Garlic clove
- 1
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- Hard goat cheese
- 2 tablespoons
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- Blanched hazelnut
- 2 tablespoons
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- Extra virgin olive oil
- 100 ml
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- Lemon juice
- 1 teaspoon
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- Water
- as needed
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- Salt
- as needed
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- Ravioli
- 300 g
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- Hard goat cheese
- as needed
Tools
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Food processor
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Wooden spoon
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Large saucepan
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Frying pan
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Plate
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Food processor bowl
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Large mixing bowl
Step preview
- Add blanched hazelnut to a clean frying pan
- Toast in frying pan until light golden - approx 4 min
- Transfer content of frying pan to plate
- Let cool
- Add fresh parsley, fresh thyme, rosemary, fresh sage, arugula and garlic clove to a clean food processor bowl
- Transfer nuts to food processor bowl
- Pulse briefly
- Pour extra virgin olive oil into the food processor bowl gently while machine is running
- Transfer content of food processor bowl to large mixing bowl
- Add hard goat cheese to the dressing
- Add lemon juice to a clean large saucepan
- Stir
- Season to taste
- Add water and salt to the large saucepan
- Boil
- Add ravioli to the large saucepan
- Cook until al dente - approx 2 min 30 sec
- Drain
- Serve
- Drizzle
- Crumble hard goat cheese over the large saucepan