Ravioli with Rocket Pesto Sauce (Pesto di rucola)

Written by Gino D'Acampo from Saturday Kitchen on Tuesday, January 13, 2009 at 07:42AM
Filed in: Recipes
Comments: 0

Ingredients
200g/7oz fresh rocket leaves
1 clove garlic
10 tbsp Italian extra virgin olive oil
1 tbsp salted capers
2 tbsp white wine vinegar
100g/4oz freshly shaved Parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh ravioli
shaved Parmesan, to taste

Method
1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
4. Decorate with the shaved Parmesan and serve immediately.

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