Four Cheese Ravioli with Ricotta, Peas and Zucchini Pesto

Ingredients

1 pack Rana Four Cheese Ravioli

225g peas (fresh or frozen)

3 zucchini

2 garlic cloves peeled

150g ricotta cheese

18 mint leaves

6 tbsp extra virgin olive oil

Salt and pepper

Grated Parmigiano Reggiano

Method

Steam 130g of peas for 5 minutes (reserving 20g of peas to garnish), transfer them in a blender together with zucchini, garlic clove, mint leaves, ricotta and season with salt and pepper. Add the oil little by little until you obtain a smooth pesto.

In the meantime cook the tortellini according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the tortellini and add them to a bowl.

Garnish with peas and serve with grated Parmigiano Reggiano aside.

Serves 2

Recipe by Rana

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