RICOTTA, SPINACH & LEMON ZEST RAVIOLI WITH DILL, MINT AND LEMON
INGREDIENTS
- 1 pack of RICOTTA, SPINACH & LEMON ZEST RAVIOLI
- 1 bunch of dill
- 1 sprig of mint
- 1 untreated lemon
- 40 g of butter
- Salt
- Pepper
METHOD
Melt the butter in a pan with a few slices of lemon, some julienned lemon zest, and a pinch of ground pepper.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Gently toss, adding a few spoonfuls of pasta cooking water, then season with a handful of chopped dill and mint.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Gently toss, adding a few spoonfuls of pasta cooking water, then season with a handful of chopped dill and mint.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
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- 1 pack of RICOTTA, SPINACH & LEMON ZEST RAVIOLI
- 1 bunch of dill
- 1 sprig of mint
- 1 untreated lemon
- 40 g of butter
- - Salt
- - Pepper
METHOD
Melt the butter in a pan with a few slices of lemon, some julienned lemon zest, and a pinch of ground pepper.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Gently toss, adding a few spoonfuls of pasta cooking water, then season with a handful of chopped dill and mint.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Gently toss, adding a few spoonfuls of pasta cooking water, then season with a handful of chopped dill and mint.