Beautiful fresh pesto enlivens this simple dish of ravioli, asparagus and cherry tomatoes.

Asparagus and cherry tomato pesto ravioli Recipe


500 grams ravioli (The Traditional Pasta Shop, Shop 3-4, Dairy Hall)
500 grams asparagus, woody ends removed and cut into 3cm lengths (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
2 cups cherry tomatoes (Tomato City, Stall 7, H Shed)
1 tbsp olive oil (Dianne’s Delights, Shop 43-46, Dairy Hall)
salt flakes and cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 cup pesto (see recipe below)


Cook ravioli in boiling, salted water according to directions.

Meanwhile, steam asparagus until tender. Heat olive oil in a frypan and sauté asparagus with cherry tomatoes until soft. Season with salt flakes and cracked black pepper.

When ravioli is al dente, drain and stir through pesto.

Toss vegetables through pasta and serve with freshly shaved parmesan.