Serves: 1

Pesto ravioli

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Pesto ravioli

Healthy twist on traditional ravioli with additional green vegteables.

  • 2 peppers (red, green or yellow)
  • 1 courgette (thinly sliced)
  • 1 small red onion (chopped)
  • Spray oil
  • 150 g fresh ravioli
  • 1 tbsp pesto sauce
  • Basil leaves
  • 2 tbsp Parmesan shavings
  1. Grill the peppers until the skin blisters all over.
  2. Peel, de-seed and cut the flesh into strips.
  3. Cook the thinly sliced courgette and chopped red onion until softened in a pan sprayed with oil.
  4. Mix with the peppers and season.
  5. Cook the fresh ravioli (as directed on the packet).
  6. Drain well and toss with pesto sauce.
  7. Arrange the ravioli and cooked vegetables on 2 plates.
  8. Top with basil leaves and Parmesan shavings.