FOUR CHEESE RAVIOLI WITH RICOTTA, PEAS AND ZUCCHINI PESTO
INGREDIENTS
- 1 pack Rana Four Cheese Ravioli
- 225 g peas (fresh or frozen)
- 3 zucchini
- 2 garlic cloves peeled
- 150 g ricotta cheese
- 18 mint leaves
- 6 tbsp extra virgin olive oil
- salt and pepper to taste
- grated Parmigiano Reggiano
METHOD
Steam 130 g of peas for 5 minutes (reserving 20 g of peas to garnish), transfer them in a blender together with zucchini, garlic clove, mint leaves, ricotta and season with salt and pepper. Add the oil little by little until you obtain a smooth pesto.
In the meantime cook the tortellini according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the tortellini and add them to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano aside.
In the meantime cook the tortellini according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the tortellini and add them to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano aside.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Four Cheese Ravioli
- 225 g peas (fresh or frozen)
- 3 zucchini
- 2 garlic cloves peeled
- 150 g ricotta cheese
- 18 mint leaves
- 6 tbsp extra virgin olive oil
- - salt and pepper to taste
- - grated Parmigiano Reggiano
METHOD
Steam 130 g of peas for 5 minutes (reserving 20 g of peas to garnish), transfer them in a blender together with zucchini, garlic clove, mint leaves, ricotta and season with salt and pepper. Add the oil little by little until you obtain a smooth pesto.
In the meantime cook the tortellini according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the tortellini and add them to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano aside.
In the meantime cook the tortellini according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the tortellini and add them to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano aside.
