Four Cheese Ravioli

Name: Four Cheese Ravioli in Lemon and Zucchini Butter with a Garlicky Crumb
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 15 Grams of Fresh basil; 1 Piece of Lemon; 2 Piece of Small zucchini; 2 Tbsp of Olive oil; 50 Grams of Butter; 1 Piece of Vegetable stock cube; 150 ML of Water; 1 Tsp of Salt; 250 Grams of Ravioli; 100 Grams of Green peas; 2 Piece of Garlic cloves; 30 Grams of Whole almonds; 2 Tbsp of Olive oil; 20 Grams of Panko bread crumbs; 60 Grams of Grana padano; 1 Tsp of Salt; 1 Tsp of Black pepper

in Lemon and Zucchini Butter with a Garlicky Crumb

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

Cals 781 · Prot 30 · Carbs 61 · Fat 40

Vegetarian

Chef's choice

Family Friendly

25 min

Four Cheese Ravioli in Lemon and Zucchini Butter with a Garlicky Crumb

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

Cals 781 · Prot 30 · Carbs 61 · Fat 40

Vegetarian

Chef's choice

Family Friendly

Ingredients

Pasta

Fresh basil

15 Grams

Lemon

1 Piece

Small zucchini

2 Piece

Olive oil

2 Tbsp

Butter 4*

50 Grams

Vegetable stock cube 15*

1 Piece

Water

150 ML

Salt

1 Tsp

Ravioli 3*4*10*

250 Grams

Green peas

100 Grams

Crumb

Garlic cloves

2 Piece

Whole almonds 1*2*

30 Grams

Olive oil

2 Tbsp

Panko bread crumbs 10*11*12*

20 Grams

Grana padano 4*5*

60 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*4 Milk, *15 Celery, *3 Sesame Seeds, *10 Wheat, *1 Peanuts, *2 Tree Nuts, *11 Gluten, *12 Lupin, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3251 / 781
Fats (g)	40.4
of which saturated (g)	25
Carbohydrates (g)	61
of which sugars (g)	4.2
Fibers (g)	9
Proteins (g)	30.4
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

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

2 Toast

Heat a large pan over a medium-high heat with a drizzle of olive oil. Add the garlic, panko 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.

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 tbsp of lemon juice.

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.

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.

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