1. Heat a pan and toast the pine nuts without oil for about 2 minutes. Wash the basil thoroughly, dry it, and remove the thick stems. Peel and roughly chop the garlic.
2. In a tall container, puree the toasted pine nuts with the basil, garlic, and olive oil. Season with salt and pepper.
3. Bring about 5 liters of salted water to a boil in a large pot. Quarter the tomatoes, remove the seeds, and cut them into small cubes.
4. Cook the ravioli in boiling salted water for about 5 minutes. Drain in a colander and mix in the pot with the basil oil and tomatoes. Serve the ravioli in basil oil, sprinkled with Parmesan.
Enjoy your meal!
Nutrition per serving
kcal: 432
Protein: 14 g · Fett/Fat: 27 g · Carbs: 39 g
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