Asparagus ravioli

21 Nov

From our trip to Ventimiglia we also brought back a packet of asparagus and ricotta ravioli.

Suspecting it to have a more subtle than the mushroom one, I opted to use fresh, light ingredients that wouldn’t mask the delicate filling.
I added some cold courgette that I had already roasted – adds to your 1 a day and the understated flavour of the courgette goes perfectly with the pasta!
Again, this is simple yet SO SO tasty – It was a perfect fresh lunch ready in less than 10 minutes (that is if your courgette is cooked already however…)

Serves 2:

Ingredients:
I packet asparagus ravioli (approx 250g)
1 small courgette
2 handfuls rocket
Half a lemon – zest and a squeeze of juice
Parmesan – as much as you like
Really good olive oil
Salt & pepper

Method:
1. Preheat your oven to 200 Celsius (fan).
2. Wash your courgette and chop into small circles, add a few glugs of olive oil (I use the cheapest type for cooking and save good stuff for drizzling!) to a roasting tray, season and toss your sliced courgette in the oil until completely covered. Place in the oven and wait around 30mins for your courgette is soft and beginning to brown around the edges!
An alternative, quicker method would be to cook your chopped courgette on a griddle pan. However, beware cooking them too much as the smokiness could mask the ravioli filling flavour.
3. Bring a pan of water to the boil and add your pasta with a splash or olive oil. Fresh pasta only needs around 5 minutes.
4. Whilst your pasta is cooking, grate some lemon zest and Parmesan and prepare to assemble your dish!
5. Drain the pasta and place onto plates. Scatter your rocket, Parmesan  sliced courgette, lemon zest and a squeeze of juice onto the pasta. Season to your taste and drizzle some good quality olive oil over.
6. Enjoy!

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