We love to cook. Anything and everything. Whilst we’re not afraid of slow braising meat for hours on end, we certainly understand the value of an impressive meal in a pinch. If you’re in a hurry, pick up a good quality store bought pesto and use in lieu of homemade. There you have it – dinner in a flash!
- 600g ravioli (we used large fresh ravioli stuffed with spinach & ricotta but you can use any you prefer)
- 2 garlic cloves, minced
- 250ml of The Stock Merchant Chicken Stock
- 1 cup of spinach, roughly chopped
- 1 cup of silverbeet, stems removed and roughly chopped
- 250g chevre (or any other type of soft goat’s cheese), roughly torn
- Chilli flakes and toasted pine nuts to garnish (optional)Basil Pesto
- 3 cups packed fresh basil leaves
- 4 garlic cloves
- ¾ cup grated parmesan cheese
- ½ cup olive oil
- ¼ cup pine nuts
- Boil water in a medium sized pot and cook pasta according to instructions. Tip: season the water with salt and add a cold cup of water in the pot, just after the water has boiled and you’ve added the pasta. This will stop the ravioli from sticking!
- While pasta is cooking, get all the pesto ingredients in a food processor and blend until nearly smooth.
- Splash some olive oil in a medium pan over medium heat. Saute the minced garlic until fragrant and add all the spinach and silverbeet until wilted.
- Set the wilted greens aside and in the same pan, over medium heat, pour the stock into the pan land allow it to reduce for about ten minutes. Toss in 1 cup of the fresh basil pesto (if you’ve made your own, there’ll be some leftovers for later!) and stir until heated through.
- Plate the cooked ravioli with sauce. Finish with torn chevre, wilted greens, toasted pine nuts, chili flakes and a little truffle oil, if you feel so inclined. Season with salt and pepper.