Ricotta & Parsley-Filled Ravioli with Lemon Butter Sauce
Cook the ravioli according to package instructions, drain, and set aside. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant. Stir in the lemon zest and juice,...
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Cooking tools:
- Microplane
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Serving platter
Ingredients
- 400g Ricotta & parsley-filled ravioli
- 2 tablespoons butter
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- 50ml white wine (optional)
- 3 tablespoons Hanini Creamylight
- Salt
- black pepper
- Fresh parsley, chopped, for garnish
- Grated Hanini Mature Cheese, for serving
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