pumpkin & sage ravioli with parsley pesto
After a very busy day, this was the perfect meal to make. Quick and easy to put together, extremely tasty and fantastic for Winter. I love having warm pasta sitting in my belly on a cold night like tonight. This would also be great served as a cold salad the next day.
The original recipe I used for inspiration called for cilantro. We don’t eat too much of it, so I put parsley into the mix instead. Delicious!
As I’m not yet a super experienced cook, I am loving the collection of recipe books I am building. They are invaluable to me as I gain confidence and skills in the kitchen. Being able to select recipes from them to use as bases and put my own touches on has been awesome.
1/3 cup pepitas & pumpkin seeds
1 cup chopped parsley leaves and stems
1/3 freshly grated pecorino/parmesan
2/3 cup extra virgin olive oil
2 cloves garlic
3 tbs lemon juice
450g good quality ravioli (i use pumpkin and sage)
1/2 cup roughly chopped olives
Boil water and cook pasta according to packet directions.
Swirl your seeds around in a separate hot pan for a few minutes, until toasted.
Place the seeds, parsley, cheese, half the oil, garlic and lemon juice into a food processor. Pulse while drizzling the remaining oil, until you get a smooth paste.
Drain pasta and gentle stir half of pesto paste through. Let it sit for 30 seconds, then pour through the rest, with the olives.
Garnish with pine nuts and fresh thyme. Serve while it’s hot!
(Adapted from Heidi Swanson’s “Super Natural Every Day”)