Ingredients:

Chicken Pear Ravioli with Rocket Pesto:

• 375gr San Remo Chicken and Pear Ravioli
• 100gr Rocket Pesto
• ¼ white wine

Fresh Pea Puree:

• 500gr Frozen Baby Peas
• 1 tablesp butter
• Salt to taste

Method:

1. Prepare the Ravioli according to packet directions.
2. Mix the rocket pesto and white wine together and toss through the hot Ravioli.
3. To serve; make a bed of the pea puree on the plate and top with the Ravioli.
4. Serve accompanied by a fresh rocket salad.

For the Pea Puree:

1. Boil the peas in salted water till tender, approx 4minutes, drain and mash.
2. Push the mashed peas through a fine sieve to make a smooth puree, discard the rough pulp.
3. Add the butter and season to taste.