Macadamia Red Pesto Ravioli with Burrata-Recipe

Macadamia Red Pesto Ravioli with Burrata

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15 Minutes Prep
25 Minutes Total
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2 Servings

Macadamia nuts add Aussie flair to a sun-kissed red pesto, stirred through ravioli with a creamy burrata ball perched atop. We recommend cutting open the burrata at the table after serving for maximum showmanship!

Ingredient List

  • Small check mark in a circle icon 325g pack 25° South™ Australian Pumpkin & Ricotta Ravioli
  • Small check mark in a circle icon 20g (1 cup tightly packed) basil leaves, plus extra to garnish
  • Small check mark in a circle icon 70g macadamia nuts
  • Small check mark in a circle icon 1 clove garlic, chopped
  • Small check mark in a circle icon 120g semi sundried tomatoes
  • Small check mark in a circle icon 85g store-bought marinated roasted capsicum
  • Small check mark in a circle icon 60g grated Parmesan
  • Small check mark in a circle icon 125ml grapeseed oil or any neutral flavoured oil
  • Small check mark in a circle icon Sea salt, for seasoning
  • Small check mark in a circle icon 1 burrata, at room temperature

Preparation

  1. Cook the ravioli according to the pack instructions.
  2. Meanwhile, in a food processor, combine the basil, macadamia nuts, garlic, sundried tomatoes, capsicum and Parmesan. Pulse until evenly chopped. With the motor running, drizzle in the oil in a slow and steady stream until fully incorporated. Season with the salt.
  3. Drain the cooked ravioli and return to the pan. Add half the pesto (see Tips) and gently stir to coat.
  4. Spoon the ravioli onto a large serving plate. Nestle the burrata on top and scatter with the extra basil leaves. Cut the burrata open at the table to serve.

Tips

  • This recipe can easily be scaled to entertain. Simply buy 2 packs of ravioli and an extra burrata for 4 guests.
  • This recipe makes extra pesto. The extra pesto can be kept in a clean jar in the fridge for up to 3 days or transferred to a zip lock bag and frozen for up to 3 months.
  • Instead of making your own pesto, you could use a 190g jar of store-bought, sundried tomato pesto mixed with 70g finely chopped macadamia nuts if you’re running short on time.

Related Products

Plastic packaging of 25° South Australian Native Pumpkin Ricotta Ravioli Pasta 325g, with a window displaying ravioli pasta inside.
Australian Pumpkin & Ricotta Ravioli 325g