Spinach & Ricotta Agnolotti with Broccolini Pesto & Pangrattato

Method

1. Bring a large pot of salted water to the boil. Separately, make an ice bath by placing 1 cup of ice cubes into a bowl of 1L of water.
2. Place the broccolini in the boiling water for 1 minute before removing and plunging into the ice bath to arrest the cooking process. Strain the broccolini and set aside. Retain the boiling water for the ravioli.
3. Place the garlic and almonds into the bowl of a food processor and blitz until a paste forms.
4. Add the broccolini and pulse to form a coarse paste.
5. Drizzle in the olive oil with the food processor motor running.
6. Add the parmesan, pulse to combine and season with salt and pepper.
7. Heat a small frypan over medium heat, add olive oil, breadcrumbs and thyme and fry until golden and crisp, stirring occasionally.
8. Into the pot of boiling salted water, add ravioli and cook as per packet instructions.
9. Return the ravioli to the pasta pot, pour over the pesto and stir through.
10. Serve ravioli garnished with pangrattato and enjoy with family and friends!