Ingredients
- 2 packs (325g each) spinach and ricotta ravioli or pasta of choice
- 150g ball of burrata
- 1 tbsp extra virgin olive oil
Basil Pesto:
- 2 tbsp pine nuts
- 2 cups fresh basil leaves
- 1/2 cup finely grated Parmesan
- 1/2 tsp salt and pepper
- 1 small garlic clove
- 1/3 cup extra virgin olive oil
Directions
- In a food processor, blend the basil pesto ingredients until smooth.
- Cook the ravioli according to package instructions
- Toss the cooked ravioli with the basil pesto and top with burrata. Drizzle with olive oil before serving.
See more Pasta Recipes
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