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Pesto di Rucola (Rocket Pesto Sauce)


  • 200g/7oz fresh rocket leaves

  • 1 clove garlic

  • 10 tbsp Italian extra virgin olive oil

  • 1 tbsp salted capers

  • 2 tbsp white wine vinegar

  • 100g/4oz freshly shaved Parmesan

  • salt

  • freshly ground black pepper

  • 400g/14oz fresh ravioli

  • shaved Parmesan, to taste


  • 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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