How to make
Ingredients
- 1 pkg (350 g)PC® Splendido Mushroom Ravioli
- 3 tbsp (45 mL)PC® Country Churned Butter - Unsalted
- 1/2 tsp (2 mL)Finely grated lemon rind
- 1/8 tsp (0.5 mL)Hot pepper flakes (optional)
- 1/2 tsp (2 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 2 tsp (10 mL)Fresh lemon juice
- 1/4 cup (50 mL)Grated Parmigiano Reggiano cheese
- 2 tbsp (25 mL)Chopped fresh parsley
How to make
- Step 1Bring 8 cups (2 L) lightly salted water to a boil in large saucepan. Gently add pasta to water. Return to a gentle boil and cook for 3 to 4 minutes (5 to 6 minutes if frozen). Drain, reserving 1/3 cup (75 mL) cooking liquid.
- Step 2Melt butter in large frying pan over medium-high heat; cook for 1 to 2 minutes, stirring often, or until browned. Stir in lemon rind, hot pepper flakes (if using), salt and pepper. Pour in lemon juice and reserved cooking liquid; whisk briskly to combine.
- Step 3Stir in pasta, cheese and parsley; toss until pasta is coated. Transfer to serving dish; serve immediately.
