Curry ravioli with coriander & mint pesto

Name: Curry ravioli with coriander & mint pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Hemp seeds; 1 tsp Hemp seeds; 90 g cashew nuts; 1 bunch coriander; 1 bunch peppermint; 2 garlic cloves; some peppermint leaves; 4 tbsp nutritional yeast; 1 ¼ dl olive oil; 2 pack lentil curry ravioli; salted water; 1 tsp salt

main dish

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, healthy and balanced

387 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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

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

To serve
30 g	cashew nut, roasted, roughly chopped
1 tsp	Hemp seeds
some	peppermint leaf

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.

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