Cheese Ravioli with Kale and Sunflower Seed Pesto
Inspired by techniques from America's Test Kitchen.
Cheese ravioli tossed in a vivid green pesto of kale, basil and toasted sunflower seeds with a gentle chilli warmth.
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 | 554 kcal |
| Protein | 19.5 g |
| Carbohydrate | 43.5 g |
| of which sugars | 0.7 g |
| of which free sugars | 0 g |
| Fat | 34.2 g |
| of which saturates | 8.4 g |
| Fibre | 1.5 g |
| Salt | 1.6 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pesto
- 2 garlic cloves, unpeeled
- 45 g kale leaves, chopped
- 20 g fresh basil leaves
- 40 g parmesan, grated
- 70 g sunflower seeds, toasted
- ½ tsp dried chilli flakes
- 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. Get around 4000 ml water boiling hard in a large pot.
- 2
Blanch. Drop in 2 unpeeled garlic cloves for 1 min, refresh under cold water, then peel and chop.
- 3
Cook. Add 680 g cheese ravioli and 1 tbsp salt, cooking to al dente with frequent stirring; set aside 120 ml of the water before draining and tipping the ravioli back in.
- 4
Blend. Blitz the garlic, 45 g kale, 20 g basil, 40 g parmesan, 70 g sunflower seeds and ½ tsp chilli flakes for 20-30 pulses to a fine grind, scraping down as needed.
- 5
Stream. With the motor running, pour 120 ml olive oil in slowly until fully blended.
- 6
Season. Season to taste with ¼ tsp salt and ¼ tsp black pepper.
- 7
Toss. Coat the ravioli in about 240 ml of the kale and sunflower pesto, loosening with a tablespoon of cooking water at a time, then put the rest on the table to pass round.
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).
