Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, spring lemon ravioli - asparagus, zucchini and peas. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Spring Lemon Ravioli - Asparagus, Zucchini and Peas is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spring Lemon Ravioli - Asparagus, Zucchini and Peas is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook spring lemon ravioli - asparagus, zucchini and peas using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:
- Make ready Lemon
- Get Parmesan cheese
- Take Ravioli (400g)
- Prepare Peas (handfuls)
- Take Pile of Asparagus (10)
- Get 3 zucchini
- Take Garlic
I've always been a bit turned off from this trend, because I really don't like the idea of raw zucchini. Add lemon juice and season with salt and pepper to taste. Drain ravioli and serve with sauce. Add to the pot along with the zucchini, peas, vegetable broth and coconut milk (or coconut extract).
Instructions to make Spring Lemon Ravioli - Asparagus, Zucchini and Peas:
- Chop the asparagus and the zucchini to sticks and in the middle, roast in a large pan with olive oil
- Add finely chopped 2 garlic teeth and a handful of peas
- In a bowl, grind half a triangle of Parmesan cheese and a cover of a lemon. Later on squeeze said lemon to the bowl
- Make the ravioli, have it ready
- Once ravioli is ready, pour two ladels of the water from the ravioli and add to the pan
- Mix a bit. Add the ravioli, add the cheese mix
- Mix it all, serve and enjoy
Spring Lemon Ravioli - Asparagus, Zucchini and Peas. 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. I roasted the zucchini, asparagus and leek slices in the oven until crisp tender. Add salt, pepper, pasta, peas, reserved cooking water, and remaining ¼ cup oil.
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