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Pesto ravioli with asparagus and pancetta

Ravioli tossed with basil pesto, pancetta and sun dried tomatoes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2


For the pesto

  • 1 cup of fresh basil
  • 2 tbsp cashew nuts toasted
  • 1 clove of garlic
  • 2 tbsp parmesan grated
  • olive oil
  • salt and pepper to taste

For the pasta

  • 500 g green asparagus
  • 1/4 cup pancetta finely chopped
  • 4 slices dried tomatoes roughly chopped
  • 350 g ravioli
  • salt and pepper to taste
  • parmesan for serving


  • For the pesto roast the cashew nuts in a small pan without fat, until they are golden brown. Combine the basil, cashews, garlic and parmesan and blend everything together with a stick blender. Add olive oil until you have a smooth paste. Add salt and pepper to taste. (Alternatively you can use a small food processor for making the pesto or what I like to use sometimes: pestle and mortar. You definitely need less oil for the pesto of you use this method.)
  • Heat a splash of olive oil in a large pan.
  • Cook the ravioli according to package and save ½ cup of the cooking water.
  • Wash and dry the asparagus. Cut them up into 2 inch pieces, separating the heads from the stalks. We don't want to overcook the delicate heads.
  • Add the asparagus stalks to the heated pan and fry for 3-4 minutes.
  • Add the pancetta and dried tomatoes and cook for another 3-4 minutes.
  • Add the asparagus heads and cook for another 3-4 minutes, stirring occasionally.
  • Spoon in the pesto and stirr carefully until everything is coated. Season with salt and pepper to taste.
  • Add the drained ravioli together with the cooking water and toss until everything is coated.
  • Serve with some freshly grated parmesan cheese.