Take our No-Duja Ravioli pasta to the next level with a silky, zingy lemon butter sauce. Quick, simple to make. Satisfying to eat.
Ingredients
- 1 pack Meatless Farm Plant-Based No-Duja Ravioli
- 50g salted butter, cut into cubes
- 3 cloves garlic, finely sliced
- ½ lemon
- 30g fresh basil, finely shredded
- Sea salt
- Fresh black pepper
- 25g chives, finely chopped
Method
- Bring a pan of lightly salted water to the boil and place a non-stick pan over a low heat. Place the ravioli in the boiling water, set a timer for 6 mins.
- While the ravioli is cooking, drizzle some olive oil in the non-stick pan, add the sliced garlic and cook for around 60 seconds, or until the garlic starts to soften (you don’t want it to colour).
- Add a splash of the pasta cooking water to the pan followed by a squeeze of lemon juice and plenty of black pepper. Mix in the butter until incorporated into a silky sauce. Add the chives and basil to the pan then use a slotted spoon to add the pasta to the sauce when the timer goes off.
- Check the seasoning, add more salt and pepper if needed.
- Arrange the pasta in bowls, grate over as much cheese as you can handle (Parmesan or a vegan equivalent) and serve with a lovely fresh salad.
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