Steps to Make Spring Lemon Ravioli - Asparagus, Zucchini and Peas in 27 Minutes for Family

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

Here is how you cook it. 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.

Spring Lemon Ravioli - Asparagus, Zucchini and Peas is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Spring Lemon Ravioli - Asparagus, Zucchini and Peas is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started 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:

1. Prepare Lemon
2. Prepare Parmesan cheese
3. Take Ravioli (400g)
4. Get Peas (handfuls)
5. Prepare Pile of Asparagus (10)
6. Take zucchini
7. Take Garlic

Drain the ravioli in a colander, and transfer them to a large bowl. 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!

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

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. Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs…truly THE best any night of the week dinner. Tossed in a lemon butter white wine pan sauce with spring asparagus and plenty of cheesy garlic breadcrumbs, this ravioli is delicious!

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