Beef Ravioli with Baby Marrow Pesto and Fresh Tomatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Cuisine: Italian
Description
A mouthwatering pasta dish paired with tasty fresh ingredients.
Ingredients
4 baby marrow, chopped
45 ml (3 Tbsp) fresh basil
30 ml (2 Tbsp) pine nuts
45 ml (3 Tbsp) Parmesan
1 green chilli, seeded
salt, to taste
1 C (250 ml) olive oil
400 g beef ravioli
125 ml (½ punnet) Rosa tomatoes, halved
Parmesan, freshly grated
Instructions
To make the pesto, add all of the ingredients except for the salt and oil in a food processor and process until smooth. Adjust seasoning.
Start adding the oil in a slow stream until all the ingredients are combined into a smooth runny consistency. Add more oil only if it is necessary.
In plenty of salted boiling water cook the pasta until al dente and drain.
Pour the pasta into a serving dish and toss through the pesto. Add the tomatoes and serve with the Parmesan and extra chopped chilli mixed with olive oil for the chilli lovers.
