Four Cheese Ravioli with lemony Courgettes and Broad Beans

Enjoy Ottimo Four Cheese Ravioli with this delicious zest summer recipe using courgette, broad beans and a splash of white wine for a delicious summer recipe. 

Serves: 2

Total time: 20 minutes

Ingredients:

• 250 grams Ottimo filled pasta

• 1 tbsp olive oil

• 25 grams unsalted butter

• 1 garlic clove, finely sliced 

• 1 courgette, diced into small pieces

• 100 grams broad beans, podded

• 100ml white wine

• Zest of 1 lemon

• Sea salt

• Freshly ground black pepper

Method:

1. Place a large pot of salted water on a high heat and bring to the boil. 

2. Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the sliced garlic and chopped courgettes and cook gently for 5 - 7 minutes until the courgette is soft and the garlic fragrant. Add the broad beans and wine and cook for a further 4 minutes. 

3. Add the Ottimo filled pasta to the boiling salted water and cook for 4 minutes. Drain the pasta from the water and add to the pan with the vegetables - tossing to coat the pasta in the sauce then stir through the lemon zest and season with salt and black pepper.