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Photo: Bradley Glaberson

1 package Cucina Fresca Lemon Ricotta Ravioli*
3 T. butter
4 T. chopped, fresh parsley
1 t. sea salt

Melt butter in a large saute pan over low heat, add fresh chopped parsley.

Bring large pot of salted water to rolling simmer. Cook Lemon Ricotta Ravioli as directed. Strain, return to saute pan and toss.

Place ravioli on serving dish and garnish with sea salt.



*If Lemon Ricotta Ravioli is unavailable our Roasted Butternut or Three Cheese Ravioli works great in this recipe.

Add In's - Toss with crabmeat or sauteed shrimp. Add some grilled or steamed asparagus.

SERVES 3-4

Source: Cucina Fresca

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