Sponsored Recipe – Alibert Pasta Fresca – Ravioloni with sautéed courgette and mint

Over the course of the last couple of months I’ve been testing various fresh pasta products from renowned producer Alibert, experts in luxury fresh pasta that can be cooked traditionally in boiling water or more innovatively directly in the pan with sauce.

I’ve loved the flexibility of having these two cooking methods as it not only speeds up cooking times but best of all gives you more options to play around with and as a knock on effect also reduces the number of pans you need to wash up!

Having started with the Chef Gourmet range, last night I moved on to the Orto (vegetarian) range with the Ravioloni alle verdure grigliate – Small Ravioli with grilled vegetables served tossed with sautéed courgette and mint leaves.

Ravioloni alle verdure grigliate – Classically cooked in boiling water and served with sautéed courgette and fresh mint leaves

Ingredients: 250g ravioloni, pinch of rock salt (to salt the water), Splash of olive oil, 1 finely chopped baby courgette, 4-5 chopped mint leaves, salt and pepper to taste, grated parmesan

Preparation: Cook in salted boiling water for 2 minutes and served with sautéed zucchini (courgettes) and fresh mint leaves.

Whilst the water comes to the boil, dice the courgette and sauté in an open fry pan with a splash of olive oil until nicely golden. Once cooked toss in the chopped mint leaves.

Add the ravioli to the boiling water and cook for 2 minutes then combine with the sautéed courgettes and mint. Serve with a sprig of mint and grated parmesan.

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