pumpkin and 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 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.
INGREDIENTS
1/3 cup pepitas and pumpkin seeds
1 cup chopped parsley leaves and stems
1/3 freshly grated pecorino/parmesan cheese
2/3 cup extra virgin olive oil
2 large cloves garlic
3 tbs freshly squeezed lemon juice
450g good quality frozen/fresh ravioli (i used pumpkin and sage)
1/2 cup roughly chopped pitted black kalamata olives
fresh thyme
pine nuts
METHOD
Set some water to boil. Swirl your seeds around in a hot pan for a couple of minutes until toasted.
Place your seeds, parsley, cheese, half the olive oil, garlic and lemon juice into a
food processor. Pulse while drizzling in the remaining olive oil, until you get a smooth paste.
Pop your pasta into the boiling water and take it out when it has just cooked. Drain it and gently stir half of the pesto paste through.
Let the pasta sit for around 30 seconds, then pour through the remaining pesto and olives (If you’re not big on pesto just
add less of the mixture through).
Garnish with pine nuts and fresh thyme and serve while it’s hot!
Makes 4 serves
(Adapted from Heidi Swanson’s “Super Natural Every Day”)
Hello, your pasta dish looks wonderful and different. I love pumpkin ravioli.
Thank you for your visit which in turn has allowed me to find you. What a lovely blog and this recipe sounds quite yummy, one that I would love to experiment with too.
Take care,
Kate
Http://cliftonkitchen.wordpress.com
Wow – the combo of pumpkin seeds & olives sounds delicious. I’m going to have to try this!
Love the pumpkin seed pesto with the pumpkin ravioli! I bet it was delicious!