Cyprus Ravioli with Pea and Mint pesto



Preparation Time:

30 min

Cooking Time:

12 min


4 servings

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Made with

Cyprus Ravioli 375g


  • 1 x 375 grams pack “Mitsides” frozen ravioli (blue label)
  • 2 cups frozen peas (250 grams)
  • 1 garlic clove
  • 1/3 cup pine nuts (45 grams)
  • 2 Tbs grated halloumi cheese
  • 4 Tbs grated parmesan cheese
  • 3 Tbs fresh mint leaves
  • ¼ tsp black pepper
  • 1/3 cup olive oil


  1. Bring a medium pot of water to boil. Add the frozen peas and cook for 5-6 minutes until tender but not mushy. Drain well.
  2. Put in a blender the peas, garlic, pine nuts, halloumi, parmesan, mint , black pepper and olive oil. Blend until fairly smooth.
  3. Bring a large pot of salted water to a boil. Add  the “Mitsides” ravioli, straight from frozen and cook for 12 minutes. Drain (keep about ½ cup pasta cooking water) and mix with some of the pesto. Add water by the tablespoon if pasta seems too dry. Serve at once with a light sprinkling of grated halloumi and pine nuts.

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