Charred Snap Pea Ravioli
Cheese ravioli tossed with blistered snap peas, lemon, and a little butter for an easy spring dinner.
Steps
- 1
Bring a large pot of salted water to a boil and cook the ravioli according to package directions.
- 2
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the snap peas and cook for 3 to 4 minutes until blistered in spots but still bright green.
- 3
Lower the heat to medium and add the butter and garlic. Stir for 30 seconds until fragrant.
- 4
Scoop the ravioli into the skillet with a splash of pasta water, then add lemon zest, lemon juice, parmesan, salt, and black pepper.
- 5
Toss gently until the sauce looks glossy and coats the ravioli. Add herbs if using.
- 6
Serve hot with extra parmesan on top.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a spoonful of ricotta on top of each bowl to make it feel a little softer and richer.
- Swap the parmesan for pecorino if you want a saltier finish.
- Scatter toasted walnuts or pistachios over the top for crunch.
- Fold in a handful of baby spinach right at the end if you want more greens.