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ITALIAN RECIPES BY:

  2. Home
  3. Occasion
  4. Tomato, Olives & Mozzarella Ravioli with Fresh Basil Pesto

Tomato, Olives & Mozzarella Ravioli with Fresh Basil Pesto

giovanniRana parmigianoReggiano vegetarian

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Tomato, Olives & Mozzarella Ravioli with Fresh Basil Pesto
  • 26%
    515,9 kcal
  • 32%
    16,01 g
  • 31%
    28,93 g
  • 11%
    31,78 g
  • 0%
    0,296 g

    Preparation time

    0:10 min

    Cooking time

    0:07 min

    Difficulty

    easy

    Servings

    serves 2 to 3 people

Ingredients

  • 250 g pack Giovanni Rana Sun Blushed Tomato, Sliced Olives & Mozzarella Ravioli
  • 50 g basil leaves (large bunch)
  • 50 g Noberasco pine nuts
  • 50 g Parmareggio Parmigiano Reggiano, finely grated
  • 150 ml Filippo Berio special selection extra virgin olive oil
  • 2 garlic cloves, peeled and roughly chopped
  • 2 tsp. lemon juice
  • Cannamela organic black pepper, freshly ground
  • salt
  • Parmareggio Parmigiano Reggiano cheese, shaved or grated, to serve
  • Basil leaves, to garnish
  • >> Our wine selection:
  • Calasole Vermentino Maremma Toscana DOC
  • Dolcetto Monferrato DOC
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Method

  1. First make the pesto sauce: start by toasting the pine nuts in a dry frying pan until light golden brown. Make sure you don't burn them!
  2. Put the pine nuts into a blender together with basil leaves, Parmigiano cheese, garlic, olive oil and lemon juice. Blend to a fine paste. Season to taste.
  3. Cook the ravioli in hot salted water for about 4 minutes. Avoid overcooking.
  4. Drain the ravioli and toss with 4-5 tbsp. of pesto. Share between 2 warm serving plates.
  5. Serve with shaved or grated Parmareggio Parmesan cheese, garnishing with some extra basil leaves.
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Chef's tip

Keep the rest of the pesto sauce, topped off with olive oil, in a screw-topped jar in the fridge for up to 2 weeks.

Serving suggestion

Serve with vegetable side dishes or with a mixed dish of cheeses and cured meats.

Wine selection

Calasole Vermentino Maremma Toscana DOC or Dolcetto Monferrato DOC.

Family tip

You can make this recipe with other kinds of Giovanni Rana ravioli too, just choose the filling you prefer!

Dish history

Tomatoes, olives, mozzarella, Parmigiano and pesto.. hard to find anything more italian than this dish! These vegetarian ravioli couldn't be more harmonious and are the perfect choice for an easy and cosy dinner with your friends, or for a delicious quick family lunch. If you want, you can even add chopped cherry tomatoes to the pesto sauce: the result will be just amazing!