50g pine nuts
50g basil leaves (large bunch)
50g Grana Padano or Parmesan cheese, finely grated
2 garlic cloves, peeled and roughly chopped
150ml olive oil
2 tsp lemon juice
Salt and freshly ground black pepper
Grana Padano or Parmesan cheese, shaved or grated, to serve
Basil leaves, to garnish
First make the pesto sauce. Start by toasting the pine nuts in a dry frying pan until light golden brown. Take care to avoid burning them.
Tip the pine nuts into a blender and add the basil leaves, cheese, garlic, olive oil and lemon juice. Blend to a fine paste. (You could also use a hand-held stick blender for this). Season to taste.
Place the Giovanni Rana Italian Indlugence Parmigiano Reggiano & Creamy Ricotta Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
Drain the Giovanni Rana Italian Indlugence Parmigiano Reggiano & Creamy Ricotta Ravioli thoroughly and toss with 4-5 tbsp of pesto. Share between 2 warmed serving plates. Serve with shaved or grated Grana Padano or Parmesan cheese, garnished with extra basil leaves.
Cook’s tip: Keep the rest of the pesto sauce in a screw-topped jar in the fridge for up to 2 weeks.