Roasted Pumpkin & Chorizo Ravioli with Coriander, Sundried Tomato & Spring Onion Pesto - Dell'Ugo Recipe No.17

So, right off the bat I'll tell you I hate pumpkin. It's vile and I've never eaten anything worthwhile that contains pumpkin because it's disgusting. BUT I have committed myself to the Dell'Ugo Pasta Recipe Challenge (see my other pasta adventures here) so I set aside my previous experiences and decided if anybody can make pumpkin palatable, it has to be Dell'Ugo, surely? Read on...

I actually made this last week but have only just had a chance to write up about it. I decided to make recipe card no.17 "Roasted Pumpkin & Chorizo Ravioli with Coriander, Sundried Tomato and Spring Onion Pesto" one lunchtime for the OH and I because it's another quick and easy recipe from the Dell'Ugo collection. I like trying out these different types of pesto - makes a change for the bog standard green basil pesto which I've never made from scratch, always just bought a jar.

This was very straightforward - stick all the ingredients in a blender (apart from the lemon) and blend until smooth. I use what I refer to as "Paul's whizzy thing" but is actually a Russell Hobbs Mini Chopper. It's brilliant for making things like pesto and not as much hassle as getting out the big food processor. Another really handy thing is a spatula or silicone spoon. I use my Joseph Joseph one all the time and couldn't be without one now. They are brilliant at getting every last bit of pesto or sauce out of bowls and food processors.
Coat your cooked pasta with the pesto and serve with a squirt of lemon. Ok, I should still write out the whole thing properly and with my mods, because as usual we need more than 1 packet between us. I actually stuck more or less to the quantities listed on the card for 2 servings and 1 pack of pasta. WARNING: it makes A LOT of pesto. There was enough to coat 2 packets of pasta and some! I only added extra parmesan because I love it, not enough to make significantly more.

Roasted Pumpkin & Chorizo Ravioli with Coriander, Sundried Tomato and Spring Onion Pesto - Dell'Ugo Recipe No.17
Serves 2 hungry people

Ingredients:
2 x packets of Dell'Ugo Roasted Pumpkin & Chorizo Ravioli
12g Fresh coriander
4 spring onions, roots and outermost leaves removed
60g sundried tomatoes (mine were in olive oil)
30g pine nuts
25g parmesan, grated
4 tablespoons extra virgin olive oil
juice of half a lemon

Method:
Bring a large pan of salted water to the boil.
In the meantime, put all the ingredients except the lemon juice in a blender or food processor. Set aside a few springs of coriander to garnish.
Blend for about 30 seconds until smoothish.
Once the water is boiling, add your ravioli and cook for 4 minutes. Drain and return to the pan.
Stir through the pesto. Serve with a squeeze of lemon juice and a garnish of coriander.
This could also really do with being served with a green salad.

Verdict
Not the most attractive looking creations to be fair - the pesto comes out a strange colour. But what it lacks in looks it certainly makes up for in taste! The raviloi itself was really nice actually, the roasted pumpkin was smooth and creamy and the chorizo just gives a little "paprikery" kick. And the tasty pesto goes really well with it. Yes, I think I can just about tolerate pumpkin in this format :-) and I'm looking forward to trying the second recipe that goes with this particular ravioli.