Ingredients for 4 people:
600 g pork fillet
6 tbsp olive oil
Pepper
1 pack (250 g) fresh ravioli, e.g. with cheese filling (from the chiller cabinet)
Salt
50 g basil pesto from the jar
3 tbsp vinegar
40 g cheese (Parmesan or green hard cheese to taste)
2 stalks basil
50 g olives
Preparation:
1. Wash the fillet, pat dry and cut into 2-3 cm thick slices. Place 2-3 medallions flat on skewers. Drizzle with 2 tablespoons of olive oil, season with pepper and leave to marinate for a while.
2. Meanwhile, cook the ravioli in boiling salted water according to the instructions on the packet. Drain. Mix the pesto with the vinegar and 4 tablespoons of olive oil. Fold into the ravioli while still hot and leave to stand. Grate the cheese. Wash the basil, pluck the leaves. Fold the cheese, olives and basil leaves into the pasta and season with salt and pepper.
3. Cook the skewers on the hot grill for 3-5 minutes, turning, add a little salt.
Preparation time approx. 25 minutes
Nutritional values per person approx.:
Calories: 555
Joule: 2325
Protein: 42,9 g
Fat: 27,8 g
Carbohydrates: 33.0 g
