Grapes and Cream Ravioli with Spinach Pesto
Transform simple pantry finds into a dish of elegance and culinary finesse. This Grapes and Cream Ravioli features a sumptuous filling kissed with creamy textures and a whisper of sweetness, all nestled in a bed of vibrant spinach pesto. An Italian-inspired delight that promises to enchant every palate.
Step 1: Prepare the filling by combining cream cheese, chopped olives, chopped peppers, halved grapes, lemon zest, and mushrooms in a bowl. Season with salt and pepper.
Step 2: Lay fresh pasta sheets or wonton wrappers on a flat surface. Spoon the filling onto the sheets, fold over, and seal the edges to shape into ravioli.
Step 3: Bring a pot of salted water to a gentle boil. Cook ravioli for 3-4 minutes until they float.
Step 4: Meanwhile, make the spinach pesto. Blend spinach, lemon juice, Parmesan cheese, pine nuts, and a touch of olive oil until smooth.
Step 5: In a pan, melt butter over medium heat. Toss the cooked ravioli gently in the butter.
Step 6: Serve ravioli hot, drizzled with spinach pesto and garnish with extra Parmesan and pine nuts.
A fresh arugula salad with a light balsamic vinaigrette
A crisp Pinot Grigio or a light sparkling Prosecco
Contains dairy, gluten, and tree nuts