Ingredients
Serves: 4
- 1 eschalot, chopped finely
- 2 cloves garlic, chopped finely
- 2 stalks celery, chopped finely
- 4 tablespoons olive oil
- 300g frozen peas, cooked
- 375g packet fresh ricotta ravioli
Directions
Preparation:5min ›
Cook:10min ›
Ready in:15min
- In a saucepan on low to medium heat, cook the eschalot, garlic and celery in the olive oil until the eschalot is translucent. Add the cooked peas and stir until hot.
- Cook the ricotta ravioli as per the package directions. Drain.
- Place the ravioli in a bowl and spoon the pea mixture over it. Add extra olive oil if desired.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
This is a really easy recipe, but it tastes amazing. It also works well with finely chopped mint or basil. For dinner, serve with a salad and crusty bread. - 24 Jun 2012