in Italy

Ravioli in arugula pesto

updated

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Ingredients for 4 servings:

  • 3 bunches of arugula
  • 2 garlic cloves
  • 60 g Parmesan
  • 30 g pine nuts
  • 100 ml olive oil
  • 1 pinch of salt
  • 2 packs of ravioli (refrigerated section)
  • 100 g bacon, diced
  • some Parmesan cheese

Instructions

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

Clean and roughly chop 2 bunches of arugula. Peel and press the garlic. Finely grate 60g of Parmesan. Blend in a food processor with the pine nuts until smooth. Gradually whisk in the oil and season with salt. Cook the pasta according to the package instructions and then drain. Fry the bacon cubes in a pan and then add to the ravioli. Mix with the remaining arugula (also cleaned by now). Serve everything on plates. Spread the pesto in dollops on top and grate some Parmesan and sprinkle over it. Tip: Instead of arugula, you can also use parsley, wild garlic, or classic basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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