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Pesto di Rucola (Rocket Pesto Sauce)



  • 1.

    Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.

  • 2.

    Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.

  • 3.

    Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.

  • 4.

    Decorate with the shaved Parmesan and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Pesto di Rucola (Rocket Pesto Sauce).


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