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250g pack Dell’Ugo Crab & Crayfish Ravioli
140g pack Big & Juicy Crayfish Tails
2 tsp Cooks’ Ingredients Capers, drained
75g Sacla’ Roasted Pepper Pesto
2 tbsp chives, chopped
1 tbsp Cooks’ Ingredients Flat Leaf Parsley, chopped
1. Cook the ravioli in boiling water for 4 minutes, then drain and return to the pan. Add the crayfish tails, capers and pesto, and cook for 1 minute, stirring gently.
2. Stir in the herbs, and serve with crusty bread and salad.
Typical values per serving:
This recipe was first published in August 2015.