Ravioli with ricotta, mint and peas

16 pea, mint and ricotta ravioli
125 g ricotta
1 lemon
200 g fresh or frozen peas
1 container pea cress or 50 g rocket
grated Parmesan, to finish

Bring a pot of salted water to the boil.

Place the ricotta in a bowl. Grate the zest from half the lemon over the ricotta. Mix together along with 1 tablespoon olive oil and season with salt and pepper.

Place the ravioli and peas in the pot of boiling water and cook gently for about 2-3 minutes. Drain off the ravioli and peas and return to the pot.

Mix the ravioli and peas gently together with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Spoon the lemon-ricotta on top. Finish with the pea cress or rocket, a drizzle of olive oil and a grating of Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours