For the Pesto:
25g Ocean Spray® Craisins® Dried Cranberries
Large bunch flat leaf parsley
3 - 4 tbsp olive oil
40g grated parmesan cheese
30g pine nuts, chopped
For the pasta:
2 x 300g packets Prosciutto Crudo & Parmigiano Reggiano Girasoli pasta or similar pasta
Splash of olive oil
Flat leaf parsley to garnish
Grated parmesan cheese to garnish
Roughly chop the Craisins® Dried Cranberries and parsley and place in a food processor with the oil, cheese and nuts. Process for a few moments or until smooth.
Spoon into a saucepan and warm gently, season to taste, set aside.
Boil the pasta in plenty of water with a little oil for a few minutes or until the ravioli start to bob up to the surface. Drain and spoon into bowls and top with the warm pesto. Season with black pepper.
Garnish with flat leaf parsley and parmesan cheese. Drizzle with a little olive oil before serving.