- I enjoy this dish at room temperature, which makes it a perfect refreshing meal during the warmer months. If you would like to try it warm, don't heat the yoghurt sauce (of course) but add just-cooked pasta to room temperature yoghurt – add a few pieces of hot pasta at a time to temper the yoghurt, and prevent curdling.
- If you have baby spinach on hand, add a few handfuls to the just-cooked pasta – the residual heat will be enough to wilt the greens. Chargrilled broccoli, eggplant or kale would also be great additions.
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- Bring a large pot of salted water to the boil. Add the ravioli and cook according to packet instructions, until al dente. Drain and rinse under cold running water; drain again. Or if you'd like to eat the dish warm (rather than at room temperature), add the just-cooked pasta to the yoghurt dressing below.
- To make the dressing, place the yoghurt, garlic and salt in a small bowl and season with a few turns of fresh ground black pepper. Stir to combine. Add the mint, olive oil and stir; add 1-2 tablespoons of water to thin the dressing out – you are looking for the consistency of pouring cream and the amount of water you add will depend upon how thick your yoghurt is.
- Place a small saucepan on medium heat, add the butter and once it starts to melt, add the pine nuts. Melt the butter until you start to see flecks of browned milk solids and it starts to smell nutty. The pine nuts will also turn golden as the butter browns. Remove immediately and pour the brown butter and pine nuts into a heatproof bowl to prevent further cooking.
- Combine the cooled ravioli with the yoghurt dressing and season with a little sea salt and black pepper. To serve, spoon over the brown butter and pine nuts, and scatter over the smoked paprika, a few mint leaves and a squeeze of lemon juice. Serve immediately.