Ravioli with pesto and zucchini

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45min

•

Next Level

When you say Italy, you immediately think of delicious pastas like this ravioli with ricotta, basil pesto, and zucchini. Discover here!

When you say Italy, you immediately think of delicious pastas like this ravioli with ricotta, basil pesto, and zucchini. Discover here!
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Ingredients

What do you need?
Quantity: 4p

500 g ravioli with ricotta
150 g fresh basil pesto
2 tbsp pine nuts
50 g Parmesan cheese
1 large zucchini
2 tbsp olive oil
0.5 bunch of basil
Pepper and salt

500 g ravioli with ricotta
150 g fresh basil pesto
2 tbsp pine nuts
50 g Parmesan cheese
1 large zucchini
2 tbsp olive oil
0.5 bunch of basil
Pepper and salt

Preparation method

How do you make this?

Heat oil in a saucepan and sauté the zucchini cut into 1 cm cubes briefly and vigorously. Keep 1/3 of it aside to sprinkle raw on top. Lower the heat to medium and stir in the pesto.

Cook the ravioli as indicated on the package, reserve a ladle of cooking water, add the ravioli and mix, using some cooking water to combine everything nicely.

Divide over the plates, finish with the pine nuts, zucchini, coarsely chopped basil, and freshly grated Parmesan cheese.

Tips

You can also choose ravioli of your choice to serve with pesto or you can also prepare this dish with pieces of extra baked chicken or bacon.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.