4 tablespoons chopped herbs, such as parsley, thyme, rosemary, sage
25 g (1 oz) rocket leaves
1 small garlic clove, chopped
100 ml (3½ fl oz) extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons freshly grated hard goats’ cheese or Parmesan cheese, plus extra to serve
300 g (10 oz) fresh ravioli or tortellini, such as butternut squash and herb
salt and pepper
Place a dry frying pan over a medium heat and toast the hazelnuts for 4–5 minutes, shaking the pan frequently, until lightly golden. Transfer to a plate and set aside to cool.
Place the herbs, rocket, garlic and cooled hazelnuts in a small food processor and pulse briefly until coarsely chopped. With the motor running, add the olive oil in a steady stream and blend until almost smooth.
Scrape the pesto into a bowl, then stir in the lemon juice and grated cheese, and season to taste.
Cook the ravioli in a large pan of salted boiling water for 2–3 minutes, or according to the packet instructions, until ‘al dente’. Drain and divide between 4 shallow bowls.
Drizzle with the pesto, then crumble or grate the extra cheese over the top to serve.