Curry ravioli with coriander & mint pesto

Name: Curry ravioli with coriander & mint pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs lentil curry ravioli; salted water; 90 g cashew nuts; 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; 1 tsp Hemp seeds; some peppermint leaf

main dish

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, healthy and balanced

405 Likes

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.

Recommended by:
Fanny Frey - fannythefoodie

Ingredients

for 4 people

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

Pesto
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 leaves

How it's done

Ravioli

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.

Pesto

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.

Show complete recipe