Peas & Shallots Ravioli with Lemon Butter

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

We honour the bounty of Spring with our simple vegetarian / vegan dish.  In the suggested offering listed here we have a vegetarian dish because we add lemon butter, but for our vegan friends this can be substituted with a lovely high-quality golden olive oil.  We use beautiful peas to create a warm creamy texture.  The shallots add a bit of bite and savouriness to the mix and finally the lemon butter gently adds to the pasta with a hint of acidity. 

INGREDIENTS

250 g La Tua Pasta Ravioli Peas & Shallots (Vegan)
30 g La Tua Pasta Lemon Butter
15 g breadcrumbs

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Ravioli Peas & Shallots (Vegan)
  • 1 x 30g Lemon Butter
  • 1 x 15g Breadcrumbs

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the lemon butter in a frying pan without burning it and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the lemon butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the lemon butter, plate and garnish with breadcrumbs

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Ravioli Peas & Shallots (Vegan)
 30 g La Tua Pasta Lemon Butter
 15 g breadcrumbs

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the lemon butter in a frying pan without burning it and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the lemon butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the lemon butter, plate and garnish with breadcrumbs

6

Buon Appetito!

Peas & Shallots Ravioli with Lemon Butter

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