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Seedlings in Pots

Spring Herb Pesto with Oven-Dried Tomatoes

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Spring Herb Pesto with Oven-Dried Tomatoes



12 oz package of Valicenti Traditional Spinach Ravioli
1/3-1/2 c heirloom cherry or grape tomatoes, halved
1 c of fresh spring herbs (We used a combination of parsley, thyme, dill, and a tiny bit of tarragon, but chervil would also make a great choice!)
1 tsp garlic, minced
1 small shallot, minced
3 tbsp grated parmigiano reggiano
2 tbsp crushed walnuts
1-2 tbsp white vinegar (add to taste)
1/4 c extra virgin olive oil (more as needed)
2-3 tbsp water
1 small head of lettuce, leaves rinsed and torn (optional, or a spring mix works wonderfully!)
Salt & pepper to taste
Crumbled goat cheese to garnish


Begin by drizzling a foil-lined baking sheet with olive oil, then placing the tomatoes on it, sliced side up. Sprinkle with salt, and place in the oven at 200 degrees for two hours (feel free to complete this step well-ahead of time). Once they’re pruned, remove from the oven and let cool.

Next, place herbs in a food processor and whirr until finely chopped. Then, add them to a bowl and incorporate walnuts, garlic, shallot and parmigiano. Next, add in olive oil bit by bit until pesto is on the looser side, then add vinegar as well as salt and pepper to taste (we recommend going by teaspoon). Add water as needed for a loose consistency, then set aside in refrigerator if done in advance. (This pesto should resemble the deconstructed appearance of a vinegrette)

Boil ravioli as the package instructs, then strain and set aside. Arrange lettuce on a plate, then top with a serving of ravioli, then spread pesto over the ravioli, and top with tomatoes and crumbles of goat cheese. Serve as a side with protein of your choice!

Serves 2 (if as a side, 3)

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