Boiled
Cook the ravioli in boiling salted water for 3-4 minutes. Serve with butter and sage, or olive oil and rocket.
Pasta Piemonte← Back to the siteAt the table
Recipes
Three simple ways to serve Ravioli with Menton Lemon while letting their fragrance shine.
The Pasta Chef’s essentials
Two cooking methods, endless ways to enjoy them
Before the recipes, these are Pasta Piemonte’s two recommended methods for protecting the pasta and its Menton Lemon filling.
Pan-fried
Fry in a little oil until golden on both sides. Add Parmesan for an aperitif, or dust with icing sugar for a dessert version.
Storage
Keep refrigerated for 3-4 days. Freeze for up to 6 months and always cook straight from frozen.
Download the cooking cardPasta Piemonte’s illustrated guide to keep in your kitchen.01
At the table
Brown butter, sage and lemon
The great classic: rounded, fragrant and ready in minutes.
Ingredients
- 600 g Ravioli with Menton Lemon
- 80 g unsalted butter
- 8 sage leaves
- Finely grated PGI Menton Lemon zest
- White pepper
Method
- Cook the ravioli in a large pan of gently simmering salted water.
- Let the butter foam with the sage until lightly nut-brown.
- Drain the ravioli carefully and coat them in the butter off the heat.
- Serve immediately with a little zest and white pepper.
02
At the table
Olive oil, Parmesan and lemon thyme
A bright plate that gives the lemon centre stage.
Ingredients
- 600 g Ravioli with Menton Lemon
- 4 tbsp extra-virgin olive oil
- 40 g finely grated Parmigiano Reggiano
- Lemon thyme
- Black pepper
Method
- Warm the olive oil gently with the thyme without frying it.
- Cook the ravioli in gently simmering salted water and drain.
- Arrange on warm plates and spoon over the scented oil.
- Finish with a veil of Parmesan and a little pepper.
03
At the table
Prawns, courgettes and citrus
A fresh Mediterranean recipe for a more festive table.
Ingredients
- 600 g Ravioli with Menton Lemon
- 12 peeled raw prawns
- 2 small courgettes
- 3 tbsp olive oil
- Lemon and orange zest
Method
- Cut the courgettes into ribbons and sauté briefly in the oil.
- Add the prawns and cook only until just pearly.
- Cook and drain the ravioli, then fold them gently through the garnish.
- Serve with citrus zest and a final drizzle of olive oil.
1st Prize · Best filled pastaMarseille · January 2024