Butternut ravioli topped with baby marrow pesto – Food & Home Magazine
Butternut ravioli topped with baby marrow pesto is full of fresh, earthy flavours that's filling enough to be a main on its own.
Ingredients
- 1 quantity pasta
- <h3>Filling</h3>
- 250g butternut, cooked
- 45ml (3 tbsp) walnuts, toasted and finely chopped
- salt and freshly ground black pepper, to taste
- <h3>Baby marrow pesto</h3>
- 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
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