Half an Hour to Producing Perfect Spring Lemon Ravioli - Asparagus, Zucchini and Peas
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To prepare an extraordinary Spring Lemon Ravioli - Asparagus, Zucchini and Peas, here are the ingridients required:
- Provide of Lemon.
- Prepare of Parmesan cheese.
- You need of Ravioli (400g).
- Prepare of Peas (handfuls).
- Use of Pile of Asparagus (10).
- You need of zucchini.
- Prepare of Garlic.
After readying the ingridients, next you are ready to make your 5-star Spring Lemon Ravioli - Asparagus, Zucchini and Peas by following the guidances below:
- Chop the asparagus and the zucchini to sticks and in the middle, roast in a large pan with olive oil.
- Add finely chopped 2 garlic teeth and a handful of peas.
- In a bowl, grind half a triangle of Parmesan cheese and a cover of a lemon. Later on squeeze said lemon to the bowl.
- Make the ravioli, have it ready.
- Once ravioli is ready, pour two ladels of the water from the ravioli and add to the pan.
- Mix a bit. Add the ravioli, add the cheese mix.
- Mix it all, serve and enjoy.
Creamy baked ravioli layered with fresh asparagus and peas in a light parmesan sauce. An easy recipe for any night of the week. This dish to me is spring on a plate: tender yet crunchy green vegetables with bright, creamy lemon rice. The part you don't see in this tidy photo is the Jack isn't (yet) the biggest fan of asparagus or peas, and he threw a mini tantrum when I quickly tossed in handfuls of both of these vegetables near. -Simple, Perfect Peas with Butter and Salt -Spring Pea slathered Crostini -Hand-cut Chive Raviolis bursting with Sweet English Pea Puree -A Spring Pea slathered Crostini. This recipe is essentially just the beginning of my ravioli filling minus the egg.
Recipe : Spring Lemon Ravioli - Asparagus, Zucchini and Peas
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