Ingredients
200g/7oz fresh rocket leaves
1 clove garlic
10 tbsp Italian extra virgin olive oil
1 tbsp salted capers
2 tbsp white wine vinegar
100g/4oz freshly shaved parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh ravioli
shaved parmesan, to taste
Method
1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and
place in a large bowl. Add the olive oil, the vinegar and season with salt and
pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons
of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two
tablespoons of sauce.
4. Decorate with the shaved parmesan and serve immediately.
