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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.foodandhome.co.za.
Ingredients
- 1 quantity pasta
- <h3>Filling</h3>
- 250g butternut, cooked
- 45ml (3 tbsp) walnuts, toasted and finely chopped
- salt
- freshly ground black pepper
- <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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto | Recipe Cart
getrecipecart.com
Ravioli with Butternut squash & Ricotta Recipe | Samsung Food App
app.samsungfood.com
Ravioli Butternut Squash with Walnut Sauce
pastapiccinini.com
Butternut Squash Ravioli with Parmesan, Walnuts and Arugula | Food Stuff
foodstf.com
Butternut Squash Ravioli
femalefoodie.com
Best Butternut Squash Ravioli Recipe - How to Make Butternut Squash Ravioli
delish.com
Butternut Ravioli
farmersmarketfoods.com
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
saveur.com