Ravioli with Pesto and Greens
A satisfying yet relatively healthy ravioli recipe. I like to use two different raviolis to make it a little more interesting, so for this recipe I normally use two different versions of a mushroom/truffle, but I can imagine a more cheesy one would go great as well, so just use your favourite ones.
Cook the ravioli according to the package.
Meanwhile, halve the brussel sprouts and place them in a steaming pan. Add the broccolini on top and steam for five minutes in a steaming pan. Then add the asparagus tips on top too and steam until soft.
Heat up a big wok or frying pan on high heat and add the vegetables with a pinch of salt and stir well. Then add the cooked ravoli and pesto heating it all through and stirring well so that the pesto is evenly distributed and the pasta has a chance to absorb a little bit of flavour. Serve immediately.
