Jock Zonfrillo Instagram – Every other day I’m making a pasta for the fam, here’s the one I’m making today with @25.degreessouth – it’s a belter! If you want to Discover Australia’s Best, try this super simple recipe.
Sicilian Pesto and Spring Vegetables
with @25.degreessouth Baby Spinach & Victorian Feta Ravioli
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INGREDIENTS – Serves 2 – 4
1 x packet @25.degreessouth Baby Spinach & Victorian Feta Ravioli
120g blanched fresh peas
120g blanched asparagus spears, cut in half or thirds
120g blanched cavolo nero, roughly chopped
Sicilian Pesto
1 small clove garlic
6 mint leaves
10 basil leaves
30g Lemon Juice
50g Extra Virgin Olive Oil
60g lightly toasted blanched almonds
80g grated Pecorino Romano
300g yellow tomato
Salt and black pepper to taste
Agrodolce (mix together)
40g lemon juice
10g honey
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METHOD
Bring a pan of water to a rapid boil, add a pinch of salt, and then add the ravioli. Reduce to a simmer and cook for 3 minutes.
While the ravioli is cooking away, add all the Sicilian Pesto ingredients into a small blender (or mortar and pestle) and blitz until a rough sauce forms. Sit it to the side for a sec. Make sure you don’t over blend it to a paste, it needs to be rough.
At 2 ½ minutes into the ravioli boiling, add your blanched veges into the same boiling water to heat them up for a further 30 seconds, then drain both the ravioli and vegetables into a colander. Save some of the pasta water for your sauce.
Using the pan you cooked the ravioli in, add the Sicilian Pesto, agrodolce, salt and pepper, then mix well. In a mixing bowl, gently transfer your ravioli and vegetables, and add your warmed through sauce. Gently toss through so everything is coated. Add in some pasta if you want more liquid in your sauce (this is my preference).
Serve on a beautiful share platter with a drizzle of a good quality extra virgin olive oil and you’re set!
#DiscoverAustraliasBest #pastarecipes #Ad #Victoria #25DegreesSouth | Posted on 03/Nov/2022 14:41:52
