How can you keep ravioli?

You can heat the ravioli in the microwave in a bowl with plate on it and an tbsp of water. In the oven? Put it on regeneration or sprinkle in a baking dish with some water and aluminum foil on it. Extra touch: gratin with extra cheese on it. You can freeze ravioli, thaw in a fridge and then warm up as mentioned above.

Ravioli with pesto and zucchini

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45min

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Next Level

Anyone who says Italy immediately thinks of delicious pastas such as this ravioli with ricotta, basil pesto and zucchini. Discover here!

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Ingredients

What do you need?

Quantity: 4P

500 g ravioli with ricotta
150 g fresh basil pesto
2 tbsp pine nuts
50 g Parmesan cheese
1 large zucchini
2 tbsp olive oil
½ bone basil
Pepper and salt

Preparation method

How do you make this?

Heat oil in a saucepan and fry the zucchini in cubes of 1 cm short and powerfully. Keep 1/3 to scatter raw about it. Lower the fire to medium and stir in the pesto.

Cook the ravioli as stated on packaging, keep a tablespoon of cooking liquid, add the ravioli and mix, use some cooking liquid to mix everything nicely.

Divide over the plates, finish with the pine nuts, zucchini, coarse chopped basil and freshly grafted Parmesan cheese.

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