Ravioli Formaggio with creamy pesto and walnuts

Ravioli Formaggio with creamy pesto and walnuts

Ingredients

  • Ravioli Formaggio (D75) – 250 g
  • Formaggio sauce (H7) – 80 g
  • Pesto sauce (H29) – 60 g
  • Chopped chives – ½ tbsp
  • Walnuts – 40 g
  • Salt and pepper

Preparation

  1. Heat the cheese and pesto sauce over low heat in a large pan.
  2. Reheat the Ravioli for 3 minutes in lightly salted boiling water and drain them.
  3. Add the Ravioli to the pan with the sauce, along with the finely chopped chives and mix gently. Season with salt and pepper if needed.
  4. Serve on warm plates and garnish with a few walnuts.
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You need these products

Ravioli Formaggio

Formaggio

Pesto

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