Italian recipes

Recipe Search
CLOSE
By accepting or continuing to browse you agree to our cookie policyACCEPT

Parmigiano Reggiano & Creamy Ricotta Ravioli with Fresh Basil Pesto

Serves 2
 
  • 50g basil leaves (large bunch)

  • 50g Grana Padano or Parmesan cheese, finely grated

  • 2 garlic cloves, peeled and roughly chopped

  • 150ml olive oil

  • 2 tsp lemon juice

  • Salt and freshly ground black pepper

  • Grana Padano or Parmesan cheese, shaved or grated, to serve

  • Basil leaves, to garnish

  1. First make the pesto sauce. Start by toasting the pine nuts in a dry frying pan until light golden brown. Take care to avoid burning them.

  2. Tip the pine nuts into a blender and add the basil leaves, cheese, garlic, olive oil and lemon juice. Blend to a fine paste. (You could also use a hand-held stick blender for this). Season to taste.

  3. Place the Giovanni Rana Italian Indlugence Parmigiano Reggiano & Creamy Ricotta Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.

  4. Drain the Giovanni Rana Italian Indlugence Parmigiano Reggiano & Creamy Ricotta Ravioli thoroughly and toss with 4-5 tbsp of pesto. Share between 2 warmed serving plates. Serve with shaved or grated Grana Padano or Parmesan cheese, garnished with extra basil leaves.

Cook’s tip: Keep the rest of the pesto sauce in a screw-topped jar in the fridge for up to 2 weeks.

PRINT   CLOSE
Tweet Share newsletter