Basil & Pine Nuts Ravioli

What is it?

Fresh egg pasta parcels come stuffed with a herbaceous blend of basil and toasted pine nuts, giving each bite a fragrant, slightly nutty centre. As a chilled ravioli, it sits in the fresh pasta range rather than the frozen meal aisle, and it cooks quickly in boiling water, usually in three to four minutes. Once drained, the thin egg pasta has a soft, silky bite that lets the filling come through clearly. Compared with richer meat or cheese-stuffed versions, this one keeps the filling lighter and more aromatic, making it a natural match for a simple butter or olive oil sauce rather than a heavy tomato ragu. Toss it with a little parmesan and you're sorted.