Category
Lunch
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes
This dish is so refreshing and celebrates the subtle and delicate flavours of courgette and lemon, which balances the creamy ricotta within our Ravioli, beautifully.
Ingredients
1 pack Dell'Ugo Ricotta & Spinach Ravioli (Buy now)
2 Courgettes, coarsely grated
2 tbsp Extra Virgin Olive Oil
pinch dried chilli flakes
25g toasted Pine Nuts
25g freshly grated Parmigiana Reggiano
Juice 1/2 Lemon
8 Basil leaves, shredded plus spare for garnish
Freshly ground black pepper
Directions
Heat the olive oil in a frying pan, over a medium heat, add the courgettes and chilli flakes and cook for 2 minutes.
Meanwhile cook the pasta according to pack instructions and drain.
Add to the courgettes, Pine Nuts and Parmigiana Reggiano, stir to coat before adding the lemon juice and shredded basil and heat through.
Serve in bowls and add fresh basil leaves and freshly ground black pepper to garnish.
