This Cherry Tomato and Pesto Ravioli recipe is certainly easy to make – but, better still, it’s also super tasty!

Serve 4

Prep 10 minutes

Cook 15 minutes

Easy Cherry Tomato and Pesto Ravioli Ingredients

630g roasted pumpkin and fetta ravioli

2 tablespoons extra virgin olive oil

2 large eschalot, thinly sliced

4 slices Danish salami, halved, sliced

150g green beans, trimmed, halved

250g cherry tomatoes, halved

150g tub basil pesto, pecorino and cashew dip

1 tablespoon lemon juice

1/4 teaspoon dried chilli flakes (optional)

Fresh basil leaves, to serve

Image: Craig Wall

Easy Cherry Tomato and Pesto Ravioli Method

1) Cook ravioli following packet directions until tender. Drain well. Rinse under cold water.

2) Meanwhile, heat oil in a large frying pan over medium-high heat. Add eschalot and salami. Cook, stirring, for 3 to 4 minutes or until eschalot is softened and salami is crispy. Add beans. Cook, stirring occasionally, for 2 minutes or until bright green and almost tender. Transfer to a large bowl.

3) Increase heat to high. Add ravioli to pan. Cook, tossing, for 3 to 4 minutes or until ravioli is golden. Return bean mixture to pan. Add tomato. Toss to combine. Add pesto dip, lemon juice, chilli flakes (if using) and 1 tablespoon water. Cook, tossing over low heat for 2 minutes or until well combined and heated through. Season with salt and pepper. Sprinkle with basil. Serve.

Tools of the Trade

Looking for a top-class cooktop to cook ravioli and more on? Have a look at Domayne’s extensive range of Westinghouse Cooktops, available in a variety of models including induction, ceramic electric and gas.

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