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Creamy Sundried Tomato Ravioloni
A delicious creamy sundried tomato pesto sauce with our popular Ravioloni.
400g Ravioloni Mushroom, Walnut & Feta
2 tbsp butter or olive oil
2 cloves of garlic
4 tbsp Pasta Vera’s Sundried Tomato Pesto
1 cup Cream
2-3 tbsp grated parmesan
salt & pepper
Spinach ( optional )
Begin by cooking the Raviolini in a medium-sized pot following the instructions on the package. After cooking, set aside 1/2 cup of the pasta cooking water.
In a separate pan, heat some butter or oil over low to medium heat. Once the butter/oil is hot, add minced garlic and sun-dried tomato pesto.
Pour in the reserved pasta cooking water and cream, allowing the mixture to simmer for a few minutes to combine the flavours.
Stir in grated Parmesan cheese and season the sauce to taste with your preferred seasonings.
Add the cooked Raviolini to the sauce and toss them together. As a final touch, incorporate fresh spinach into the mixture.
Pansotti in Parmesan Cream Sauce, topped with crispy Enoki mushrooms
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1/2 Musgrove Close, Wigram, Christchurch 8042