Leek and Walnut Raviolini with Red Pepper Pesto and Upland Cress Salad

Leek and Walnut Raviolini with Red Pepper Pesto and Upland Cress Salad

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 1, 2018.
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For Thursday night’s dish, we’ve paired a delicious red pepper pesto with leek and walnut raviolini for a comforting end to the week. You’ll be topping it all off with a fresh goats milk cheese from our friends at Il Casaro.

Ingredients

Raviolini

  • 2 shallots
  • 1 courgette
  • ½ cup white wine or vegetable stock
  • 1 cup frozen peas
  • ½ tsp salt
  • 250g leek and walnut raviolini
  • 150g veggie red pepper pesto

Salad

  • ½ punnet cherry tomatoes
  • 50g upland cress

To Serve

  • 50g fresh goat’s cheese

Steps

  1. Bring a large pot of salted water to the boil. Peel shallots and slice 0.5cm. Dice courgette 0.5cm.
  2. Heat a drizzle of oil in a large fry-pan on medium heat and cook shallots for about 4 minutes, until softened. Add wine/stock, courgette, peas and salt. Bring to a simmer and cook for about 2 minutes, until nearly evaporated.
  3. While shallots are cooking, cook raviolini in pot of boiling water for about 4 minutes, until tender. Reserve ½ cup pasta water, then drain well and toss with a little olive oil to prevent sticking.
  4. Once wine/stock has reduced, stir through pesto and remove pan from heat. Gently toss through cooked raviolini, season to taste and add a little reserved pasta water if the sauce is too thick.
  5. Cut cherry tomatoes in half and toss in a bowl with cress and a little olive oil. Season to taste.
  6. To serve, divide raviolini between bowls and garnish with upland cress salad. Crumble over fresh goat’s cheese.

Nutritional Information

Energy 2076 kj
496 kcal
Protein 17.5g
Carbohydrate 43.2g
Fat 22.8g