Fresh ravioli in homemade pesto

Name: Fresh ravioli in homemade pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Federation Rocket; 2 Garlic cloves; 60 g Parmesan cheese; 30 g Pine nuts; 100 ml Olive oil; 7-10 Tbsp Salt; 2 packages (250 g each) Dough moons with a hearty ham and cream cheese filling (cappelletti; from the refrigerator); 100 g Bacon cubes; 7-10 Tbsp pink berries

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Federation Rocket
2 Garlic cloves
60 g Parmesan cheese
30 g Pine nuts
100 ml Olive oil
7-10 Tbsp Salt
2 packages (250 g each) Dough moons with a hearty ham and cream cheese filling (cappelletti; from the refrigerator)
100 g Bacon cubes
7-10 Tbsp pink berries

Directions

1
Wash 2 bunches of rocket, dab dry, clean and chop coarsely. Peel garlic and chop coarsely. Grate parmesan finely, except for a little bit for garnishing. Finely mash the rocket, cheese, garlic and pine nuts in the universal chopper. Gradually fold in the oil. Season to taste with salt. Leave bacon in a pan without fat until crispy.
2
Wash the remaining rocket, dab dry and clean. Heat the pasta according to the instructions on the packet. Mix noodles, rocket and bacon cubes and arrange on plates. Add pesto as a blob. Slice the rest of the Parmesan cheese and sprinkle over it. Garnish with pink berries