4CHEESERAVIOLI_RICOTTA_PEAS_ZUCCHINIPESTO_mobile.jpg

4 CHEESE RAVIOLI WITH RICOTTA, PEAS AND ZUCCHINI PESTO

  • 10 min
  • Easy

4 CHEESE RAVIOLI WITH RICOTTA, PEAS AND ZUCCHINI PESTO

  • 10 min
  • Easy
4 CHEESE RAVIOLI WITH RICOTTA, PEAS AND ZUCCHINI PESTO
4CHEESERAVIOLI_RICOTTA_PEAS_ZUCCHINIPESTO_desktop.jpg

INGREDIENTS

  • 1 package Giovanni Rana Four-Cheese Ravioli
  • 1 cup peas (fresh or frozen)
  • 2 zucchinis
  • 1 garlic clove peeled
  • 0.5 cup ricotta cheese
  • 12 mint leaves
  • 4 Tbsp extra virgin olive oil
  • grated Parmigiano Reggiano
  • Salt and pepper to taste

START COOKING

Steam almost the entire cup of peas for 5 minutes (reserving a little to garnish), transfer the peas into a blender with zucchini, garlic, mint leaves, ricotta, and season with salt and pepper. Blend, adding the oil little by little until you obtain a smooth pesto.

In the meantime, cook the ravioli according to package instructions. Just before straining, loosen the pesto with the pasta cooking water until very creamy, then strain the ravioli and add to a bowl.

Garnish with peas and serve with grated Parmigiano Reggiano.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Four-Cheese Ravioli
  • 1 cup peas (fresh or frozen)
  • 2 zucchinis
  • 1 garlic clove peeled
  • 0.5 cup ricotta cheese
  • 12 mint leaves
  • 4 Tbsp extra virgin olive oil
  • - grated Parmigiano Reggiano
  • - Salt and pepper to taste

START COOKING

Steam almost the entire cup of peas for 5 minutes (reserving a little to garnish), transfer the peas into a blender with zucchini, garlic, mint leaves, ricotta, and season with salt and pepper. Blend, adding the oil little by little until you obtain a smooth pesto.

In the meantime, cook the ravioli according to package instructions. Just before straining, loosen the pesto with the pasta cooking water until very creamy, then strain the ravioli and add to a bowl.

Garnish with peas and serve with grated Parmigiano Reggiano.