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Grapes and Cream Ravioli with Spinach Pesto

Prep 20 minutes | Cook 40 minutes | Advanced | Serves 4 | Italian

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.

What you have

• jarred olives, 1/4 cup, chopped
• jarred peppers, 1/4 cup, chopped
• eggs, 2
• cream cheese, 1/2 cup
• butter, 2 tbsp
• grapes, 1 cup, halved
• spinach, 1 cup, fresh
• lemon, 1, for zest and juice
• canned whole mushrooms, 1/2 cup, chopped

Method

1. 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.
2. 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.
3. Step 3: Bring a pot of salted water to a gentle boil. Cook ravioli for 3-4 minutes until they float.
4. Step 4: Meanwhile, make the spinach pesto. Blend spinach, lemon juice, Parmesan cheese, pine nuts, and a touch of olive oil until smooth.
5. Step 5: In a pan, melt butter over medium heat. Toss the cooked ravioli gently in the butter.
6. Step 6: Serve ravioli hot, drizzled with spinach pesto and garnish with extra Parmesan and pine nuts.

Serving suggestion

A fresh arugula salad with a light balsamic vinaigrette

A crisp Pinot Grigio or a light sparkling Prosecco