Cilantro is one of those ‘love it’ or ‘hate it’ type foods. I happen to love it but I can just see my friends with an aversion to cilantro, making sour faces when seeing this recipe. I bet it would be just as delicious with fresh basil instead of the cilantro.
This recipe is a super quick supper when you buy fresh ravioli from the supermarket. A perfect meal after a busy day away from the house. It’s another recipe from Super Natural Everyday. As usual, I made a few slight adjustments here and there. For one thing, I served the ravioli on a bed of greens and added more pesto. Of course, this is optional but it added more substance to our meal.
Here’s what I did:
Ravioli Salad with Cilantro Pesto and Pumpkin Seeds
- 1/3 cup Pumpkin Seeds, toasted
- 1 cup lightly packed Cilantro leaves and stems
- 1/2 cup freshly grated Parmesan Cheese
- 3 cloves Garlic, peeled
- 2 tbsp fresh Lemon (or Lime) Juice
- 2/3 cup Extra Virgin Olive Oil
- 450 g fresh or frozen Ravioli (I used butternut squash filled pasta)
- Thyme or Chive Flowers to garnish, optional
- fresh Greens to serve ravioli on if serving at room temperature, optional
- Bring a large pot of water to boil and gently toast the pumpkin seeds. I do mine in a cast iron skillet, watching them pop and toast but not letting them burn.
- Make the cilantro pesto by combining most of the pumpkin seeds, cilantro, parmesan, garlic, lemon juice and a splash of olive oil in a food processor and blending until smooth. Continue to blend as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and adjust by adding salt or more lemon juice, if needed.
- When the water boils, salt it generously, add the ravioli and boil until they float and are cooked through. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit. Then add another 1/2 cup of the pesto and toss well but gently. At this point you can decide whether you want to add more pesto or not.
- Turn everything out into a large bowl or platter and sprinkle with the remaining pumpkin seeds, more grated parmesan and flowers. Serve warm or at room temperature. Reserve the remainder pesto for tossing with leftovers.