Spinach & Cheese Ravioli in a Charred Scallion Pesto

Cook Time | 25 mins
Serves | 4


2 packs of Manini’s Spinach & Cheese Ravioli

Charred Scallion Pesto
Makes approximately 1 cup

2 small bunches thick scallions, trimmed but whole

1 1/4 cup olive oil, divided

Kosher salt and coarse black pepper

1/4 cup pumpkin seeds

1 medium clove garlic

1/4 cup grated parmesan cheese

1 cup packed fresh basil leaves

3 tablespoons fresh lemon juice

1 teaspoon honey



  1. Place ravioli in boiling, salted water.
  2. Cook for 4 minutes.
  3. Drain the ravioli and set aside, keep warm.


  1. Preheat the oven to 400°F.
  2. On a baking sheet, drizzle the scallions with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Roast until the scallions are golden and caramelized, 12 to 15 minutes.
  3. In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes.
  4. In a food processor, combine the roasted scallions, pumpkin seeds, garlic, and a pinch each of salt and pepper and pulse a few times until the seeds are broken down. Add the parmesan, basil, lemon juice, and honey. Pulse until the mixture is thoroughly combined.
  5. With the motor running, slowly stream in the remaining olive oil, a few tablespoons at a time, until the pesto is very smooth. Season to taste with salt and pepper.

To Serve

  1. Mix the pesto in with the ravioli, top with shaved parmesan. Serve & enjoy.