Spring Lemon Ravioli - Asparagus, Zucchini and Peas
Spring Lemon Ravioli - Asparagus, Zucchini and Peas

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spring lemon ravioli - asparagus, zucchini and peas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Spring Lemon Ravioli - Asparagus, Zucchini and Peas is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Spring Lemon Ravioli - Asparagus, Zucchini and Peas is something that I’ve loved my entire life. They are fine and they look fantastic.

Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter. There are few things that give me greater happiness in spring than roasting up some fresh asparagus. Most times it doesn't even make it off the pan and into what I'm serving.

To begin with this recipe, we must first prepare a few components. You can cook spring lemon ravioli - asparagus, zucchini and peas using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:
  1. Prepare Lemon
  2. Get Parmesan cheese
  3. Take Ravioli (400g)
  4. Take Peas (handfuls)
  5. Get Pile of Asparagus (10)
  6. Prepare 3 zucchini
  7. Take Garlic

Add salt, pepper, pasta, peas, reserved cooking water, and remaining ΒΌ cup oil. Remove from heat and stir in lemon juice. Toss with cheese, pistachios, and lemon zest. Drain the ravioli in a colander, and transfer them to a large bowl.

Instructions to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:
  1. Chop the asparagus and the zucchini to sticks and in the middle, roast in a large pan with olive oil
  2. Add finely chopped 2 garlic teeth and a handful of peas
  3. In a bowl, grind half a triangle of Parmesan cheese and a cover of a lemon. Later on squeeze said lemon to the bowl
  4. Make the ravioli, have it ready
  5. Once ravioli is ready, pour two ladels of the water from the ravioli and add to the pan
  6. Mix a bit. Add the ravioli, add the cheese mix
  7. Mix it all, serve and enjoy

In a small saucepan, slowly melt the butter over low-medium heat and add the grated lemon zest. Once the butter is completely melted and slightly bubbling, add the drained pasta to the sauce pan and gently toss to coat them well. Serve the spring pea ravioli hot, and enjoy! I filled my pan single layer with sliced baby leeks, skinny asparagus, artichoke hearts, fava beans, baby zucchini and sugar snap peas, but you can use any combination of spring vegetables you like. All the vegetables are pretty much pre-cooked and ready to go.

So that is going to wrap it up for this exceptional food spring lemon ravioli - asparagus, zucchini and peas recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!