Crispy ravioli with walnut pesto and arugula

Ingredients for 4 servings:

• 1 pack of ravioli with ricotta filling (refrigerated section)
• Oil for frying
• 150 g walnuts
• 1 garlic clove(s)
• 25 g butter
• 30 g Parmesan
• some walnut oil or olive oil
• salt and pepper
• possibly crème fraîche
• 2 bunches of arugula
• olive oil
• Balsamic vinegar
• Mustard
• Honey
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puree the walnuts with garlic, butter, and Parmesan. Stir in the oil until creamy. Season with pepper and salt, and add crème fraîche to taste. Spoon the pesto into 4 small dishes and garnish each with half a walnut and grated Parmesan. Wash the arugula, spin it dry, and trim any coarse stems. Make a dressing from the mustard, balsamic vinegar, and oil, and season with honey, salt, and pepper. Arrange the salad on plates and drizzle with the dressing. Heat plenty of oil in a deep pan or saucepan and fry the ravioli over medium heat, turning occasionally, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Arrange on the plates next to the salad. Place the dishes with the pesto on the side. The pesto also tastes great with freshly cooked pasta, roasted vegetables, or poultry. The sky’s the limit.