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!
YOU WILL NEED
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
Flat leaf parsley to garnish
Grated parmesan cheese to garnish
Prep time: 10 minutes
Cook time: 4-5 minutes
Cost per serving: £1.49
HOW TO DO IT
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!