three cheese ravioli with cranberry pesto

three cheese ravioli with cranberry pesto

Make your pesto taste a little sweeter by adding cranberries and using to top this quick and easy three cheese ravioli. Ready in 15 minutes for £1.49 per serving, it’s even better than Mamma used to make it!


For the pesto

25g Ocean Spray Craisins® Dried Cranberries

Large bunch flat leaf parsley

3 – 4 tbsp olive oil

40g grated parmesan cheese

30g pine nuts, chopped

For the pasta

2 x 300g packets Prosciutto Crudo & parmigiano Reggiano Girasoli pasta or similar pasta

Splash of olive oil

Black pepper

Flat leaf parsley to garnish

Grated parmesan cheese to garnish


Serves: 4-6

Prep time: 10 minutes

Cook time: 4-5 minutes

Cost per serving: £1.49



1. Roughly chop the Craisins® Dried Cranberries and parsley and place in a food processor with the oil, cheese and nuts. Process for a few moments or until smooth.

2. Spoon into a saucepan and warm gently, season to taste, set aside.

3. Boil the pasta in plenty of water with a little oil for a few minutes or until the ravioli start to bob up to the surface. Drain and spoon into bowls and top with the warm pesto. Season with black pepper.

4. Garnish with flat leaf parsley and parmesan cheese. Drizzle with a little olive oil before serving.


Make a meal of it and enjoy chocolate salted caramel pots for dessert!