Cheese Ravioli with Green Olive, Almond and Orange Pesto
Inspired by techniques from America's Test Kitchen.
Cheese ravioli in a lively pesto of green olives, toasted almonds and bright orange zest.
Always check the labels of the products you use.
Method
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Equipment
- large pot
- slotted spoon
- small bowl
- colander
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 556 kcal |
| Protein | 19 g |
| Carbohydrate | 44 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.4 g |
| Fat | 34.5 g |
| of which saturates | 8.5 g |
| Fibre | 1.8 g |
| Salt | 2.05 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pesto
- 2 garlic cloves, unpeeled
- 70 g pitted green olives
- 30 g fresh parsley leaves
- 40 g parmesan, grated
- 55 g flaked almonds, toasted
- ½ tsp finely grated orange zest
- 2 tbsp orange juice
- 120 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. Fill a large pot with around 4000 ml water and bring to the boil.
- 2
Blanch. Boil 2 unpeeled garlic cloves for 1 min, chill under cold water before peeling and chopping.
- 3
Cook. Cook 680 g cheese ravioli with 1 tbsp salt to al dente, stirring now and then; keep back 120 ml of the water before draining and returning them to the pot.
- 4
Blend. Pulse the garlic, 70 g green olives, 30 g parsley, 40 g parmesan, 55 g flaked almonds, ½ tsp orange zest and 2 tbsp orange juice for 20-30 pulses until finely ground, scraping down.
- 5
Stream. With the blade turning, drizzle in 120 ml olive oil slowly until it is fully combined.
- 6
Season. Stir through ¼ tsp salt and ¼ tsp black pepper, tasting first as the olives are salty.
- 7
Toss. Mix the ravioli carefully with about 240 ml of the olive, almond and orange pesto, loosening with cooking water a spoonful at a time, and serve any extra on the side.
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).
