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Artichoke-pesto ravioli

  • 15 min
  • 4
  • Easy
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Artichoke-Pesto Ravioli

Recipe Ingredients

  • 50g basil, including stalks
  • 150g char-grilled artichokes in oil (reserve oil)
  • 50g walnut halves
  • 50g Parmesan cheese or vegetarian alternative, coarsely grated, plus extra to serve
  • about 600g spinach
  • ricotta ravioli or tortellini
  • extra-virgin olive oil

Recipe Directions

  1. Reserve a few basil leaves to use as garnish. Put remaining into a food processor (stalks and all) with artichokes, about 4 tbsp oil (made up of reserved artichoke oil and olive oil, if needed), most of the walnuts, Parmesan and seasoning. Whizz to a chunky, pesto-like consistency.
  2. Bring a large pot of water to the boil and cook pasta according to instructions on the label.
  3. When ready, drain pasta, reserving a cupful of cooking water. Put pesto into empty pot and return to a low heat, adding enough water to loosen. Add cooked pasta and toss gently to coat. Divide among 4 bowls; top with remaining walnuts, basil leaves and Parmesan. 
EACH SERVING About 2 060kJ, 17g protein, 29g fat (8g saturated), 38g carbohydrate (3g total sugars), 7g fibre.

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