Ingredients
- Handmade ravioli
- Hand churned butter with onion & walnut
- Fresh garden peas
- Mint
- Parmesan
Method
- Bring a large pan of water to boil
- Add the ravioli and cook for 6 minutes
- In a frying pan on a medium heat add the butter, peas and asparagus
- Once the pasta is cooked drain and use a ladle of the pasta water to add to the frying pan
- Place the ravioli in the frying pan and coat the pasta with the sauce. Sprinkle in the parmesan and tear the mint in.
- Turn the heat off and leave to sit for a minute allowing the mint to infuse into the pasta. Enjoy
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