Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Half Moons gluten-free with salmon Venetian Pasta
180 g gluten-free Genoese pesto with Basil
4 fresh cherry tomatoes nano
80 g Pine nuts from Pisa
Extra virgin olive oil
Fine salt

Method
Take the tomatoes and wash them well, cut into 4 and remove the pulp inside, create small fillets and then in small cubes, put everything in a bowl and season with extra virgin olive oil and a pinch of salt.
Put water to boil in a pot, when it has come off the boil, add salt and cook the gluten-free ravioli for about 4 minutes.
Pour the pesto into a bowl and add a little cooking water to soften it; take the individual dishes and pour two generous tablespoons of pesto on the bottom of the plate; drain the pasta and season with the oil.
Complete the dish by pouring ravioli over the pesto, add a tablespoon of tomatoes and complete with a handful of pine nuts and pesto drops around the dish.