Lighter Ravioli Italian Style
This delightful ravioli recipe brings together the vibrant flavors of fresh tomatoes and earthy chestnut mushrooms, all tossed in a homemade basil pesto sauce. The pasta is cooked to perfection and then combined with the savory mushroom-tomato mixture, resulting in a comforting and flavorful dish that is sure to impress your taste buds. Top it off with a sprinkle of grated cheese and a side of peppery rocket salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 500g Ravioli
- 3-4 Fresh Tomatoes
- 250g Mushrooms (Chestnut)
- FOR THE PESTO
- 1 Potted Fresh Basil or Two Packs of pre-packed Pesto
- 1 tbsp Olive Oil
- About 2 handfuls of Grated Cheese (depending on preference) - can be cheese of choice but preferably Emmental, Gruyere or Parmesan
- EXTRA TO SERVE (Optional)
- Rocket Salad
- Grated Cheese
Instructions
- PESTO:
- Blend all Basil leaves in a blender until finely chopped.
- Add olive oil and cheese & blend some more.
- PASTA:
- Cook pasta in lightly salted boiling water for appropriate time (usually 2-3 mins)
- Whilst water is boiling, quarter or quarter and quarter again the tomatoes and place in frying pan.
- Fry on fairly high heat for 1-2 mins.
- Thickly slice or quarter the Mushrooms and add to tomatoes, frying on high heat until mushrooms are fairly soft.
- (If mushrooms are cooked before pasta is cooked then remove from heat as they will continue to shrink even when removed from the heat)
- Drain the cooked pasta and add to the mushrooms and tomatoes in the frying pan.
- Then also add the Pesto sauce.
- Mix well until all combined and hot.
- Serve with rocket salad and some grated cheese (optional).
Yield
Serves 4
Comments
No comments found.