Broccoli Pesto with Spinach & Ricotta Ravioli

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the kettle and peel the garlic

Step 2

Chop the tenderstem broccoli in half

Step 3

Add the ravioli and halved broccoli to a pot of boiled water and bring to the boil over a high heat. Cook for 3-4 Min or until cooked with a slight bite. Once cooked, reserve a cup of the starchy pasta water and draun the pasta and broccoli.

Step 4

Add half the cooked broccoli to a food processor with the peeled garlic and half the grated Italian hard cheese. Add the juice of half a lemon, 2.5 tbsp of olive oil and a pinch of salt and pepper

Step 5

Blitz until you have a smooth paste. This is your broccoli pesto. If you don't have a food processor, fry off the broccoli and garlic and save the cheese and lemon for later.

Step 6

Add the drained ravioli, remaining broccoli and broccoli pesto back into the pot on medium heat and gently stir until everything is warmed through. Add a splash of the pasta water if it is a bit dry.

Step 7

Serve the ravioli with the left over grates hard Italian cheese and and remaining lemon wedges.