Fresh ravioli with warm cranberry pesto

Roughly chop the 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.