Advertisement

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

Method

  • STEP 1
    PESTO:
  • STEP 2
    Blend all Basil leaves in a blender until finely chopped.
  • STEP 3
    Add olive oil and cheese & blend some more.
  • STEP 4
    PASTA:
  • STEP 5
    Cook pasta in lightly salted boiling water for appropriate time (usually 2-3 mins)
  • STEP 6
    Whilst water is boiling, quarter or quarter and quarter again the tomatoes and place in frying pan.
  • STEP 7
    Fry on fairly high heat for 1-2 mins.
  • STEP 8
    Thickly slice or quarter the Mushrooms and add to tomatoes, frying on high heat until mushrooms are fairly soft.
  • STEP 9
    (If mushrooms are cooked before pasta is cooked then remove from heat as they will continue to shrink even when removed from the heat)
  • STEP 10
    Drain the cooked pasta and add to the mushrooms and tomatoes in the frying pan.
  • STEP 11
    Then also add the Pesto sauce.
  • STEP 12
    Mix well until all combined and hot.
  • STEP 13
    Serve with rocket salad and some grated cheese (optional).
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement