Curry ravioli with coriander & mint pesto

Curry ravioli with coriander & mint pesto

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, healthy and balanced
Nutritional value / people: 806 kcal
, Fat: 51 g
, Carbohydrate: 52 g
, Protein: 21 g

I love pasta and I love Indian food. Normally I would eat the two separately, however on discovering lentil curry ravioli, I just had to try out an Indian-inspired pasta version. I served the ravioli with a delicious mint & coriander pesto and was blown away by my Indian pasta creation.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 packs lentil curry ravioli, each approx. 250 g
salted water, boiling


60 g cashew nuts, roasted
60 g Hemp seeds
1 bunch coriander
1 bunch peppermint
2 garlic cloves
4 tbsp nutritional yeast
1 ¼ dl olive oil
1 tsp salt

To serve

30 g cashew nuts, roasted, roughly chopped
1 tsp Hemp seeds
some peppermint leaf
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How it's done

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Cook the ravioli in boiling salted water for approx. 5 mins., drain, retain approx. 50 ml of cooking water, set aside, keep the ravioli warm.


In a food processor, blitz the nuts with all the other ingredients up to and including the salt.

To serve

Mix the ravioli with the pesto and the reserved cooking water, plate up. Top with the cashews, hemp seed and mint.

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