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Four Cheese Ravioli with lemony Courgettes and Broad Beans

Serves: 2 people

Total time: 20 minutes


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


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

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.

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.


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