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three-cheese-ravioli-with-warm-cranberry-pesto
Three cheese Ravioli with Warm Cranberry Pesto
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Three cheese Ravioli with Warm Cranberry Pesto

Three cheese Ravioli with Warm Cranberry Pesto

  • Prep Time

    10 minutes

  • Cooking Time

    4-5 minutes

  • Serving Size

    Serves: 4-6
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  3. Three cheese Ravioli with Warm Cranberry Pesto

Ingredients

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

Steps

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.

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

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.

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