Parmesan & Ricotta Ravioli with Stir-Fried Vegetables

Ingredients:
1 package Pasta Nonna’s Parmesan & Ricotta Ravioli
100 grams broccoli flowers
150 grams asparagus sliced into 1 cm strips
100 grams snow peas
2 tablespoon olive oil
2 garlic cloves
50 grams grated parmesan cheese
Salt

How to cook the pasta to perfection?
In a wide skillet, cook the garlic in olive oil over low heat until golden.
Remove the garlic and turn the heat up.
Add broccoli, asparagus and snow peas and stir for 5 minutes.
Cook the pasta in salted water, drain well and combine with the sauce.
Add the grated parmesan and stir.

This recipe works well with all Pasta Nonna’s raviolis


Print recipe