Spinach & Ricotta Ravioli with Creamy Pesto

Method

1. Place rocket, cashews and garlic into a food processor. Process the ingredients until a paste consistency is formed.
2. Add pecorino and enough olive oil to give a wet paste consistency. Check seasoning and adjust if required with salt & pepper. Set aside.
3. Cook the pasta as per packet directions.
4. Drain pasta and whilst hot mix pesto & mascarpone through then serve.