Roast Duck Ravioli & Creamy Pesto Sauce with Pine Nuts, and ChilliServes
10 MinutesCooking Time
– 350g Grand Italian Tuscan Finest Roast Duck Ravioli
– 250g Grand Italian Tuscan Finest Creamy Pesto Pasta Sauce
– 1 tbsp olive oil
– Chilli flakes to taste
– 50g pine nuts
– Cook the ravioli according to the package directions.
– In a large skillet, add Creamy Pesto Pasta Sauce, gently heat until sauce starts to simmer.
– Add cooked pasta and half the pine nuts, gently toss with the sauce until everything is heated through. Season with chilli flakes, salt and pepper.
– Serve immediately, and garnish with extra pine nuts.
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