Fresh Vegan Sundried Tomato & Basil Ravioli with Kale Pesto, Peas & Broccolini
In the world of plant-based meals, there’s something truly magical about a dish that’s both comforting and refreshing. This kale pesto pasta with vegan sundried tomato & basil ravioli is exactly that – a nutrient-packed, flavour-rich, and fulfilling meal that even non-vegans will love.
Perfect for weeknight dinners, meal prep, or impressing your plant-curious friends, this dish takes traditional Italian flavours and gives them a fresh, vegan twist. With the convenience of San Remo’s vegan ravioli and the brightness of homemade kale pesto, it’s a winning combo that checks all the boxes: easy, wholesome, and delicious.
Ready to try this vegan ravioli recipe? With these tips in hand, you’ll be able to make Vegan Sundried Tomato & Basil Ravioli with Kale Pesto in no time and impress yourself with your growing cooking skills!
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prep time15minuti
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cook time10minuti
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serves2people
Ingredients
For the Kale Pesto:
Method
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To make the kale pesto, place all ingredients into a food processor or hand blender and blitz until a rough paste forms.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions.
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Add the broccolini and peas to the boiling water for the last 2 minutes of cooking.
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Drain pasta, broccolini and peas, retaining 1/2 cup of the cooking water.
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Return the pasta, broccolini and peas to the saucepan and add 4 tbsp of pesto.
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Toss to combine, adding pasta cooking water to loosen to desired consistency and season with salt and pepper.
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Serve the pasta with a garnish of the breadcrumbs.
Tips & Tricks
- Cooking Tips for Beginners: Prep Ahead: Before you begin, take a moment to dice the vegetables and measure out your ingredients. This will ensure the cooking process is efficient and fun, without any last-minute scrambling for missing items. Boil Water for Ravioli: Bring a large pot of salted water to a boil for the ravioli. Make sure you have enough water to allow the ravioli to float freely, this helps it cook evenly. Sauté Vegetables First: While waiting for the ravioli to cook, sauté your broccolini and peas. This gives the veggies time to become tender and infuses them with flavour before adding them to the dish.
- Achieving the Perfect Ravioli Dish: Cook Ravioli Al Dente: Drop the ravioli into boiling water and cook according to package instructions. Be sure to watch for the ravioli to float to the surface, indicating it’s ready to drain. Make Fresh Kale Pesto: Blend kale, garlic, olive oil, nuts (such as pine nuts or almonds), and lemon juice in a food processor until smooth. Adjust the seasoning with salt, pepper, and extra lemon juice if you prefer more tang. Toss Ravioli Gently: Once the ravioli is cooked and drained, toss it gently with the kale pesto in a large bowl. Be careful not to break the delicate ravioli. Add in the sautéed broccolini, peas, and sundried tomatoes to complete the dish.
- Common Mistakes to Avoid: Overcrowding the Pan: When sautéing the broccolini and peas, avoid overcrowding the pan. Too many vegetables in a small space will steam rather than sauté, leading to a softer texture instead of the desired crisp-tender results. Not Using Enough Water for Ravioli: Make sure there’s plenty of water in the pot to allow the ravioli to float freely. If the ravioli sticks together or doesn’t cook evenly, it may become mushy. Not Tasting the Pesto: Before mixing the pesto with the ravioli, taste it and adjust the seasoning. You may need more salt, pepper, or even an extra squeeze of lemon juice to get the perfect balance of flavours.
- Bonus Tips: Enhance the Flavour: If you’d like to take the flavour to the next level, top your ravioli with a drizzle of olive oil or a sprinkle of vegan parmesan. This adds richness and depth to the dish. Serve with a Side Salad: Pair your ravioli with a simple side salad of mixed greens and a light vinaigrette to balance the richness of the pesto and ravioli.
Frequently Asked Questions
Can I use store-bought pesto instead of homemade kale pesto?
Absolutely! While homemade kale pesto adds a fresh and nutritious boost, a store-bought vegan pesto is a great time-saving alternative. Just be sure it’s dairy-free and made with clean ingredients.
Is this recipe gluten-free?
San Remo’s Vegan Sundried Tomato & Basil Ravioli contains wheat, so it's not gluten-free. However, you can substitute it with any gluten-free vegan ravioli you prefer.
Can I make the pesto ahead of time?
Yes! The kale pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. It also freezes well for longer storage.
What can I use instead of broccolini or peas?
This dish is flexible. You can swap broccolini with regular broccoli, asparagus, or even spinach. Peas can be replaced with edamame or chopped green beans. Use what you have!
Is this recipe kid-friendly?
Definitely! Kids often enjoy ravioli and pesto because of the mild, herby flavour. You can reduce the garlic slightly if your little ones prefer milder tastes.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the pesto.
