When I walk out of my laboratory I am always alert to everything I come across and concerning pasta, I have often found strong inspirations! An example recently, I walked into the supermarket and the cover of +Lekker, a special issue of Plus Magazine, hit me with a picture of a plate of ravioli with a rustic flavor. I opened it and inside I found several recipes titled "Super Quick Spring Pastas"...
This is the cover photo, Ravioli with Ricotta and Spinach made with Walnut Pesto, I tried it at home and it's delicious!
INGREDIENTS 2 pers: - 300g RAVIOLI with RICOTTA & SPINACH or others of your choice from our Ravioli range; - 100g walnuts - 100g blue cheese - 40g grated Parmigiano Reggiano - Cress - 40g breadcrumbs - 80ml Extra Virgin Olive Oil - 1 tsp sea salt - ½ tsp black pepper
STEP 1
Put some water on the stove with a hint of salt to reach the cooking temperature, where you will cook the pasta later (1L/100g pasta).
Put about 80% of the walnuts together with the breadcrumbs, sea salt, black pepper, Parmigiano Reggiano and olive oil in the blender and mix to a smooth pesto. Now use half of the walnut pesto and put them in a bowl. Take the blue cheese and cut it into small pieces, rinse some cress and set it aside for later, then take the last few walnuts and crush them.
STAP 2
Now cook the fresh ravioli according to the instructions on the package. TIP!! While the ravioli are cooking, take a few tablespoons of cooking water to make the walnut pesto creamier, otherwise you risk breaking some of the ravioli as the sauce may be a little too firm. When the Ravioli are ready, drain them with a shovel and toss the pasta together with the pesto and toss well. Add a few more tablespoons of cooking water if you want the creamiest sauce. Divide the Ravioli between plates and garnish with the blue cheese, crushed walnuts and cress. BUON APPETITO!!
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