Cheese Ravioli with Fennel and Tarragon Pesto
Inspired by techniques from America's Test Kitchen.
Tender cheese ravioli dressed in a fresh green pesto of blanched fennel, tarragon and parsley.
Always check the labels of the products you use.
Method
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Equipment
- large pot
- slotted spoon
- colander
- small bowl
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 17.9 g |
| Carbohydrate | 45.2 g |
| of which sugars | 1.9 g |
| of which free sugars | 0.1 g |
| Fat | 19.2 g |
| of which saturates | 6.7 g |
| Fibre | 1.5 g |
| Salt | 1.64 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pesto
- 1 fennel bulb, stalks removed, halved, cored and cut into 5 mm pieces
- 2 garlic cloves, unpeeled
- 15 g fresh parsley leaves
- 15 g fresh tarragon leaves
- 2 tbsp lemon juice
- 40 g parmesan, grated
- 60 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Pasta
- 680 g shop-bought cheese ravioli (fresh or frozen)
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
- 1
Boil. Set around 4000 ml water boiling in a large pot.
- 2
Blanch. Simmer 1 fennel bulb, chopped into 5 mm pieces, for 2-3 min until softened, scoop it into a colander and refresh under cold water; next drop in 2 unpeeled garlic cloves for 1 min and cool them the same way.
- 3
Cook. Tip 680 g cheese ravioli into the pot with 1 tbsp salt and cook to al dente, stirring frequently; reserve 120 ml of the water, then drain and return them to the pot.
- 4
Blend. Peel and chop the blanched garlic, then blitz it with the fennel, 15 g parsley, 15 g tarragon, 2 tbsp lemon juice and 40 g parmesan in 20-30 pulses until finely ground.
- 5
Stream. Keep the motor going and trickle in 60 ml olive oil, then finish with ¼ tsp salt and ¼ tsp black pepper.
- 6
Toss. Fold the ravioli gently into about 240 ml of the fennel-tarragon pesto, slackening with cooking water a tablespoon at a time, and pass the rest at the table.
Storage
Keep leftover pesto chilled under a film of oil for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
