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- Curry ravioli with coriander & mint pesto
Curry ravioli with coriander & mint pesto
Nutrition facts per serving:
- Energy in kcal about 806
- Fat about 51g
- Carbohydrates about 52g
- Protein about 21g
This is needed
This is needed
for 4 people
Ravioli
- 2 packs lentil curry ravioli, each approx. 250 g
- salted water, boiling
Pesto
- 1 bunch coriander
- 60 g Hemp seeds
- 60 g cashew nuts, roasted
- 1 bunch peppermint
- 4 tbsp nutritional yeast
- 2 garlic clove
- 1 tsp salt
- 1.25 dl olive oil
To serve
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- 30 g cashew nuts, roasted, roughly chopped
- 1 tsp Hemp seeds
- some peppermint leaf
And that's how it's done
And that's how it's done
Ravioli
Cook the ravioli in boiling salted water for approx. 5 mins., drain, retain approx. 50 ml of cooking water, set aside, keep the ravioli warm.
Pesto
In a food processor, blitz the nuts with all the other ingredients up to and including the salt.
To serve
Mix the ravioli with the pesto and the reserved cooking water, plate up. Top with the cashews, hemp seed and mint.
