Porcini Mushroom & Spinach Ravioli with Pesto & Pangrattato
Healthy, simple, vegan and ready in minutes.
This recipe is great for those mealtimes where you don’t have much time as you’ll be eating in minutes. The crunchy Pangrattato pairs perfectly with the delicate textures of the ravioli.
250g Dell'Ugo Porcini Mushroom & Spinach Ravioli (Buy now)
135g tub Dell'Ugo Fresh Basil Pesto (Buy now)
1 tbsp garlic olive oil
25g panko breadcrumbs
Finely grated zest of 1 lemon
Large handful of fresh flat leaf parsley, chopped
Heat the oil in a small frying pan over a medium heat, add the breadcrumbs and cook stirring occasionally, until lightly toasted. Pour into a bowl and stir in the lemon zest and parsley.
Cook the pasta in a pan of lightly salted boiling water for 3 minutes, then drain. Return to the pan and stir in the basil pesto.
Divide the pasta between 2 plates and sprinkle over the pangrattato. Serve immediately.