• 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

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 1 quantity pasta
    • Filling

    • 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

    Instructions

    1

    Make the pasta as per the recipe.

    2

    Mix the butternut, walnuts and season.

    3

    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.

    4

    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.

    5

    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.

    6

    Bring a large pot of salted water to the boil, add the ravioli and cook until they rise to the surface. Drain.

    7

    Neatly place the ravioli on a serving dish and drizzle with the pesto, scatter over the pine nuts and extra Parmesan, and serve hot.

    Notes

    To drink: A wooded Chardonnay pairs really nicely with the toasty sweetness of the walnuts, butternut and pesto.

     

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