Speedy Spinach and Ricotta Fiore Ravioli

Nutrition per serve

Ingredients

• 1pcs tomato
• 1bunch parsley
• 20g walnuts
• 20g sunflower seeds
• 50g red pesto
• 325g spinach and ricotta fiore ravioli
• 50g tomato paste
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the ravioli. Finely chop the tomato. Finely chop the parsley leaves, discarding the stems.
2. Step 2 — Toast nuts and seeds
   Put the walnuts and sunflower seeds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Add 2 tsp red pesto, a drizzle of olive oil and season with salt and pepper. Cook, tossing, for 1 min or until well coated. Remove from the pan, reserving the pan.
3. Step 3 — Cook ravioli
   Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the ravioli.
4. Step 4 — Simmer sauce
   Meanwhile, heat a drizzle of olive oil in the reserved pan over medium heat. Cook the tomato, stirring, for 2 mins or until softened. Season with salt and pepper. Add the tomato paste, remaining red pesto and reserved cooking water and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 5 mins or until slightly thickened.
5. Step 5 — Serve up
   Add the ravioli to the sauce and gently stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the ravioli among bowls and scatter over the parsley and toasted nuts and seeds. Enjoy!
6. Step 6 — Make it yours
   If you like your pasta extra cheesy, serve with finely grated parmesan.

Allergens

Walnut, Milch, Almond, Eier, Gluten, Wheat