This pea and asparagus open ravioli is so easy to make and is ready in just minutes. This is a really impressive pasta recipe to cook for friends, plus it works as a starter or summery main. The pea pesto is beautifully simple to make, with a really fresh flavour that goes perfectly with the ravioli for a light summer supper.
- For the pesto
- 100g peas, thawed if frozen
- 50g blanched hazelnuts
- 8tbsp extra virgin olive oil
- 30g Parmesan, finely grated
- 50g mint leaves a good squeeze of lemon juice
- For the ravioli
- 450g asparagus, trimmed
- 8 fresh lasagne sheets
- 150g peas, thawed if frozen
- tbsp olive oil
- 16 balls bocconcini (mini mozzarella)
- Parmesan shavings or grated Parmesan, to serve
For the pesto, rinse the peas under cold water to defrost fully. In a food processor, blend the peas with the remaining ingredients and 2tbsp water until smooth. Season well, cover and set aside in the fridge until needed.
When you’re ready to serve, have 2 large pans of boiling salted water on the go. In one, put the asparagus followed by the peas a few minutes later. Cook for 2-3 minutes, then drain them all into a bowl. In the other pan, cook the pasta sheets in batches (otherwise they stick together), for 3 minutes per batch, or until al dente, and remove with a slotted spoon on to an oiled tray.
To assemble, put a folded pasta sheet on each plate, some dollops of pesto, some asparagus and peas, then top with another sheet, tear the mozzarella between them, and add the remaining veg, plus Parmesan, a good drizzle of olive oil and freshly ground black pepper.
Try the pesto on bread or bruschetta topped with mozzarella as a snack or starter.