Creamy pesto ravioli

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 6

Time to make: 20 mins

Ingredients

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2 x 300g packets feta and olive ravioli

75g basil pesto

½ cup semi-dried tomatoes, chopped

½ cup reduced-fat sour cream

2 cups baby rocketarugulaX

1 lemon, 2 teaspoons zest

2 cups mesclun salad leaves

1 telegraph cucumber, sliced

2 tablespoons olive oil

Instructions

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1 Cook pasta following packet directions until tender. Drain, reserving 1/4 cup cooking water.

2 Meanwhile, place pesto, tomatoes and sour cream in a medium-sized saucepan. Heat over a low heat until warmed through and combined. Add reserved cooking liquid. Stir to combine.

3 Add pasta to sauce and toss generously to coat. Dish out and top with rocket and lemon zest. Serve with mesclun and cucumber salad dressed with olive oil.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 15 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 6 g

Sodium 640 mg

Calcium 220 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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