Ingredients
- 1 packet wonton wrappers
- Basil pesto (or a combination with other fresh herbs such as rocket or coriander)
- Basil pesto filling
- 50ml olive oil
- 6 garlic cloves, peeled and roughly chopped
- 100g pine nuts (walnuts are a good alternative)
- 200g basil, picked and roughly chopped
- freshly ground black pepper
- 1 tablespoon ground black pepper
Fried Basil Ravioli
Method
- Pour the olive oil into a blender, add garlic and blend 5sec
- Add the pine nuts and blend 10 sec or until crushed in a paste
- Add chopped basil and blend 5-10 sec until you have a chunky texture
- Season with black pepper and mix in parmesan cheese
- Take a wrapper and lightly wet the edges
- Place a small amount of pesto in the centre
- Fold over so you have a crescent shape and gently press the edges together
- Continue until you either run out of wrappers or pesto
- Heat enough oil in a deep(ish) pot to fry the ravioli a few at a time
- Cook until puffed and crispy
- Drain on absorbent paper and serve immediately with a light sprinkle of sea salt
Comments
I’ve used wonton wrappers here for convenience but for a more traditional Italian ravioli feel free to use fresh pasta.
For a printable version of this recipe click here
