for 4 people
Ingredients:
- ready basil pesto (see the product)
- 1 tablespoon of olive pulp (see the product)
- 500 g lean ravioli
- 10 mint leaves
- 1 handful pine nuts
- 1/2 glass of olive oil
- salt
Recipe:
Blend the basil, mint, a handful of pine nuts, salt and oil. Add the olive pulp to the pesto and mix well. Cook the ravioli al dente and season with the sauce.
