Winter Herb Pesto and Goats’ Cheese Ravioli

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    373

Liven up shop-bought ravioli with peppery, herby pesto and plenty of parmesan cheese.

recipe updated 8 Oct 2019

Ingredients

  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (2g)
  • Rosemary icon
    Rosemary
    1 tbsp (4g)
  • Fresh sage icon
    Fresh sage
    1 tbsp (2g)
  • Rocket icon
    Rocket
    25g (about 1 cup)
  • Garlic clove icon
    Garlic clove
    1
  • Hard goat cheese icon
    Hard goat cheese
    2 tbsp (30g)
  • Blanched hazelnut icon
    Blanched hazelnut
    2 tbsp (17g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    100ml (½ cup)
  • Lemon juice icon
    Lemon juice
    1 tsp (4g)
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Ravioli icon
    Ravioli
    300g (about 3½ cups)
  • Hard goat cheese icon
    Hard goat cheese
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Food processor bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add blanched hazelnut to a clean frying pan
  2. Toast in frying pan until light golden - approx 4 min
  3. Transfer content of frying pan to plate
  4. Let cool
  5. Add fresh parsley, fresh thyme, rosemary, fresh sage, rocket and garlic clove to a clean food processor bowl
  6. Transfer nuts to food processor bowl
  7. Pulse briefly
  8. Pour extra virgin olive oil into the food processor bowl gently while machine is running
  9. Transfer content of food processor bowl to large mixing bowl
  10. Add hard goat cheese to the dressing
  11. Add lemon juice to a clean large saucepan
  12. Stir
  13. Season to taste
  14. Add water and salt to the large saucepan
  15. Boil
  16. Add ravioli to the large saucepan
  17. Cook until al dente - approx 2 min 30 sec
  18. Drain
  19. Serve
  20. Drizzle
  21. Crumble hard goat cheese over the large saucepan
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