Dreamy spinach & ricotta ravioli is doused in a delicious homemade sunflower seed & rocket pesto, topped with bocconcini balls, sprinkled with fragrant basil, and drizzled with a sweet balsamic reduction. Sooooo good!
Homemade Rocket Pesto & Ravioli
Homemade Rocket Pesto & Ravioli
with pickled peppers & bocconcini balls
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Balsamic Reduction
- Bocconcini Balls
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Pickled Bell Peppers
- Rocket
- Spinach & Ricotta Ravioli
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
BUBBLING AWAY
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed rocket. Place in a bowl with ½ the chopped basil, the grated garlic (to taste), the grated cheese, 50ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING ROCKET RAVIOLI!
Plate up the rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
Spinach & Ricotta Ravioli - 175g
Sunflower Seeds - 5g
Rocket - 40g
Fresh Basil - 4g
Garlic Clove - 1
Italian-style Hard Cheese - 30g
Pickled Bell Peppers - 50g
Bocconcini Balls - 2
Balsamic Reduction - 7,5ml
BUBBLING AWAY
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed rocket. Place in a bowl with ½ the chopped basil, the grated garlic (to taste), the grated cheese, 100ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING ROCKET RAVIOLI!
Plate up the rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
Spinach & Ricotta Ravioli - 350g
Sunflower Seeds - 10g
Rocket - 80g
Fresh Basil - 8g
Garlic Clove - 1
Italian-style Hard Cheese - 60g
Pickled Bell Peppers - 100g
Bocconcini Balls - 4
Balsamic Reduction - 15ml
BUBBLING AWAY
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed rocket. Place in a bowl with ½ the chopped basil, the grated garlic (to taste), the grated cheese, 150ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING ROCKET RAVIOLI!
Plate up the rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
Spinach & Ricotta Ravioli - 525g
Sunflower Seeds - 15g
Rocket - 120g
Fresh Basil - 12g
Garlic Cloves - 2
Italian-style Hard Cheese - 90g
Pickled Bell Peppers - 150g
Bocconcini Balls - 6
Balsamic Reduction - 22,5ml
BUBBLING AWAY
Boil the kettle. Place a pot for the ravioli over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the ravioli for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
PREP & PESTO
Finely chop the sunflower seeds and ½ the rinsed rocket. Place in a bowl with ½ the chopped basil, the grated garlic (to taste), the grated cheese, 200ml of olive oil, and seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and pulse until combined.
ALL TOGETHER NOW
When the ravioli is done, pour over the homemade rocket pesto and add the chopped peppers. Mix until fully combined. Add a splash of the reserved pasta water if the sauce is too thick. Season to taste. In a bowl, toss the remaining rocket with a drizzle of oil and some seasoning.
RAVISHING ROCKET RAVIOLI!
Plate up the rocket pesto ravioli. Top with the quartered bocconcini balls and drizzle over the balsamic reduction (to taste). Sprinkle over the remaining basil and the cheese ribbons. Side with the dressed rocket. Dig in, Chef!
Spinach & Ricotta Ravioli - 700g
Sunflower Seeds - 20g
Rocket - 160g
Fresh Basil - 15g
Garlic Cloves - 2
Italian-style Hard Cheese - 120g
Pickled Bell Peppers - 200g
Bocconcini Balls - 8
Balsamic Reduction - 30ml
Woolies Products in this dish
