Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spring lemon ravioli - asparagus, zucchini and peas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spring Lemon Ravioli - Asparagus, Zucchini and Peas is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Spring Lemon Ravioli - Asparagus, Zucchini and Peas is something which I have loved my entire life. They’re 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 particular recipe, we have to prepare a few ingredients. 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:
- Get Lemon
- Get Parmesan cheese
- Get Ravioli (400g)
- Get Peas (handfuls)
- Get Pile of Asparagus (10)
- Prepare 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. 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.
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
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. Heat the oil in a medium saucepan over medium heat. Add salt, pepper, pasta, peas, reserved cooking water, and remaining ¼ cup oil. Remove from heat and stir in lemon juice.
So that is going to wrap it up with this special food spring lemon ravioli - asparagus, zucchini and peas recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
