300g fresh ravioli

1 each: shallot (diced), garlic clove, crushed

1 tbsp olive oil


1/2 tsp each: dried oregano, basil

2 cups rocket, chopped

1 cup each: water, peas

1/2 cup finely grated Parmesan cheese


Cook the ravioli according to the packet instructions. Saute the shallot and garlic in olive oil in a saucepan for about 1 minute. Add herbs, rocket, water and peas. Simmer until peas are cooked. Drain and puree in a blender, adding enough cooking water to make a sauce. Heat through. Serve over the drained ravioli in bowls. Serve garnished with grated parmesan cheese. - Serves 4