• 500g Ravioli
  • 3-4 Fresh Tomatoes
  • 250g Mushrooms (Chestnut)


  • 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


  • STEP 1
  • STEP 2
    Blend all Basil leaves in a blender until finely chopped.
  • STEP 3
    Add olive oil and cheese & blend some more.
  • STEP 4
  • 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).

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