How can you store ravioli?

Name: Ravioli with pesto and zucchini
Cook time: 45 min
Total time: 45 min
Yield: 4p
Ingredients: 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; 0.5 bunch of basil; Pepper and salt

You can reheat the ravioli in the microwave in a bowl covered with a plate and a tablespoon of water. In the oven? Set it to reheat or place it in a baking dish with a sprinkle of water and cover with aluminum foil. Extra touch: gratin with extra cheese on top. You can freeze ravioli, thaw it in the refrigerator, and then reheat as mentioned above.

Ravioli with pesto and zucchini

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45min

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Next Level

When you say Italy, you immediately think of delicious pastas like this ravioli with ricotta, basil pesto, and zucchini. Discover here!

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
0.5 bunch of basil
Pepper and salt

Preparation method

How do you make this?

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Heat oil in a saucepan and sauté the zucchini cut into 1 cm cubes briefly and vigorously. Keep 1/3 of it aside to sprinkle raw on top. Lower the heat to medium and stir in the pesto.

Cook the ravioli as indicated on the package, reserve a ladle of cooking water, add the ravioli and mix, using some cooking water to combine everything nicely.

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