There’s something about the distinctive freshness of pesto that pairs so beautifully with the heartiness of butternut. This butternut ravioli topped with baby marrow pesto is a filling dish packed with earthy flavours that’s sure to leave you satisfied.
Butternut ravioli topped with baby marrow pesto
- 1 quantity pasta
- 250g butternut, cooked
- 45ml (3 tbsp) walnuts, toasted and finely chopped
- salt and freshly ground black pepper, to taste
Baby marrow pesto
- 4 baby marrows, chopped
- salt, to taste
- 30ml (2 tbsp) fresh basil
- 45ml (3 tbsp) pine nuts
- 60ml (¼ cup) Parmesan, freshly grated, plus extra to serve
- 200ml olive oil
- pine nuts, toasted, to serve
Make the pasta as per the recipe.
Mix the butternut, walnuts and season.
Lay out the pasta layers on a clean work surface and place spoonfuls of the butternut mixture on the layers, leaving space in between to form the ravioli. Brush all around the filling with water.
Place another layer of pasta over the filling and with your fingers secure the bottom layer of pasta to the top layer. Cut out the ravioli with a cookie cutter.
To make the pesto, place all of the ingredients except for the oil in a food processor and process until smooth. Gradually add the oil until you have reached your desired consistency.
Bring a large pot of salted water to the boil, add the ravioli and cook until they rise to the surface. Drain.
Neatly place the ravioli on a serving dish and drizzle with the pesto, scatter over the pine nuts and extra Parmesan, and serve hot.
To drink: A wooded Chardonnay pairs really nicely with the toasty sweetness of the walnuts, butternut and pesto.