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Beef ravioli served with a baby marrow pesto and fresh tomatoes


A mouth-watering pasta dish paired with tasty fresh ingredients.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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  • 4 baby marrow, chopped
  • 45ml (3 tbsp) fresh basil leaves
  • 30ml (2 tbsp) pine nuts
  • 45ml (3 tbsp) Parmesan
  • 1 green chili, seeded
  • salt, to taste
  • 250ml (1 cup) olive oil
  • 400g beef ravioli
  • 125ml (½ punnet) Rosa tomatoes, halved
  • Parmesan, freshly grated


1 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.

2 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.

3 In plenty of salted boiling water cook the pasta until al dente and drain.

4 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.