Asparagus & Mozzarella Ravioli with Peas & Mint
A healthy, no-fuss Vegetarian meal, with an easy pea, mint and spring onion dressing.
I love this recipe as it reminds me of Springtime. The fresh mint and asparagus flavours are delicate, making this the perfect dish for a light lunch or supper.
250g Dell'Ugo Asparagus & Mozzarella Ravioli (Buy now)
150g fresh or frozen petit pois
2 small spring onions, finely sliced
100ml vegetable stock
6 mint leaves, chopped
50ml whole milk
10 asparagus tips
Pecorino to serve
Bring a pan of salted water to the boil.
In a separate small pan bring the stock and milk to the boil. Add 50g of the peas along with the spring onions and simmer for three minutes. Remove from the heat before adding the mint and blending to a puree.
Cook the Asparagus & Mozzarella Ravioli and the remaining peas for 3 minutes in the boiling salted water, adding the asparagus for the last minute. Drain thoroughly then add to the pea puree, tossing well to mix
Divide between two warmed plates and adding shaved Pecorino to serve.