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

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
  • Salt
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

2 Responses to Ravioli Salad with Cilantro Pesto and Pumpkin Seeds

  1. Cheryl says:

    You had me at “cilantro”. :)

  2. Annie says:

    hee hee hee. I love it too.

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