1. Place ham hocks in a large stockpot. Cover completely with cold water. Bring to boil. Simmer, uncovered, for about 2 hours, or until meat is falling away from bones. Strain into a large bowl. Reserve ham stock. Remove meat from bones and thickly shred. Discard bones. Set aside.
2. Follow method for minestrone, omitting bacon and pasta, and replacing chicken stock with reserved ham stock. Add ravioli with courgette. Cook, covered, stirring occasionally, for 10 minutes, or until ravioli is tender.
3. Garnish with pesto and parmesan.

How to make minestrone

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