Four Cheese Ravioli

in Lemon and Zucchini Butter with a Garlicky Crumb

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family-friendly
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family-friendly
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Instructions

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1 Prep

Peel and mince the garlic. Chop the basil finely. Juice the lemon. Chop the zucchini into batons. Roughly chop the almonds

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2 Toast

Heat a large pan over a medium-high heat with a drizzle of olive oil. Add the garlicpanko and almonds. Stir for 3 min or until the panko is toasted. Transfer to a bowl and add the grana Padano. Season with salt and pepper. Reserve the pan.

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3 Sauce

Return the pan to a medium heat. Add a drizzle of olive oil, the butter and the zucchini. Cook for 3 min or until the butter begins to brown. Add the stock cube and measured water (See pro tip!). Cook for 3 min further. 'Remove the pan from the heat and add 1/1.5/2 tbsp of lemon juice.

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4 Boil

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the ravioli and peas and cook for 3 min or until cooked. Drain.

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5 Serve

Add the drained ravioli, peas and fresh basil leaves to the zucchini and toss. Divide the lot among plates. Garnish with the bread crumbs. Serve immediately. 

Tips for fussy eaters

Don't like that strong garlicky flavour? Go easy on the garlic!

Pro tip

Adding a knob of cold butter to a finished sauce, gives it shine and thickens it slightly.

Enjoy tasty ravioli served in a fresh lemony sauce, finished with a crunchy topping!

Cooking Time: 25 min

Cals 826 · Prot 31 · Carbs 75 · Fat 46

Ingredients

Number of people

Pasta

Fresh basil 15 Grams
Lemon 1 Piece
Small zucchini 2 Piece
Olive oil 2 Tbsp
Salted butter 50 Grams
Vegetable stock cube 1 Piece
Water 150 ML
Salt 1 Tsp
Ravioli 250 Grams
Green peas 100 Grams

Crumb

Garlic cloves 2 Piece
Whole almonds 30 Grams
Olive oil 2 Tbsp
Panko bread crumbs 20 Grams
Grana padano 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy tasty ravioli served in a fresh lemony sauce, finished with a crunchy topping!

Cooking Time: 25 min

Cals 826 · Prot 31 · Carbs 75 · Fat 46

Instructions

photo

1 Prep

Peel and mince the garlic. Chop the basil finely. Juice the lemon. Chop the zucchini into batons. Roughly chop the almonds

photo

2 Toast

Heat a large pan over a medium-high heat with a drizzle of olive oil. Add the garlicpanko and almonds. Stir for 3 min or until the panko is toasted. Transfer to a bowl and add the grana Padano. Season with salt and pepper. Reserve the pan.

photo

3 Sauce

Return the pan to a medium heat. Add a drizzle of olive oil, the butter and the zucchini. Cook for 3 min or until the butter begins to brown. Add the stock cube and measured water (See pro tip!). Cook for 3 min further. 'Remove the pan from the heat and add 1/1.5/2 tbsp of lemon juice.

photo

4 Boil

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the ravioli and peas and cook for 3 min or until cooked. Drain.

photo

5 Serve

Add the drained ravioli, peas and fresh basil leaves to the zucchini and toss. Divide the lot among plates. Garnish with the bread crumbs. Serve immediately. 

Tips for fussy eaters

Don't like that strong garlicky flavour? Go easy on the garlic!

Pro tip

Adding a knob of cold butter to a finished sauce, gives it shine and thickens it slightly.

Ingredients

Number of people

Pasta

Fresh basil 15 Grams
Lemon 1 Piece
Small zucchini 2 Piece
Olive oil 2 Tbsp
Salted butter 50 Grams
Vegetable stock cube 1 Piece
Water 150 ML
Salt 1 Tsp
Ravioli 250 Grams
Green peas 100 Grams

Crumb

Garlic cloves 2 Piece
Whole almonds 30 Grams
Olive oil 2 Tbsp
Panko bread crumbs 20 Grams
Grana padano 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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