Mozzarella Cheese Ravioli with Ricotta, Peas and Zucchini Pesto
- 10
- min
cooking time
- 3
- servings
- Easy
- difficulty
Mozzarella Cheese Ravioli with Ricotta, Peas and Zucchini Pesto
Mozzarella Cheese Ravioli with Ricotta, Peas and Zucchini Pesto
Ingredients
- One 10-oz package Giovanni Rana Mozzarella Cheese Ravioli
- 1 cup peas (fresh or frozen)
- 2 zucchini
- 1 garlic clove peeled
- ½ cup ricotta cheese
- 12 mint leaves
- 4 tbsp extra virgin olive oil
- grated Parmigiano Reggiano
- Salt and pepper to taste
Preparation
Steam almost the entire cup of peas for 5 minutes (reserving a little 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 ravioli according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the ravioli and add them to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano aside.
