Courgettes have officially been crowned champion in the RaviOllie team’s Favourite Veg competition. 🥒👑
And what better way to celebrate this green hero than with a stunningly fresh courgette sauce? Honestly, we challenge anyone to find a meal this dish doesn’t go with.
But if we had to choose… in summer, it’s perfection on top of our South Devon Crab ravioli with a crisp glass of wine. In winter, it’s a dream with our Rainbow Chard & Kalamata Olive ravioli, eaten fireside.
Basically, courgettes + ravioli = pure happiness, all year round.
Ingredients:
- Courgette
- Lemon
- Basil
- Chilli
- Salt
Method:
- Finely slice your courgette into satisfying little discs & add into a pan of hot olive oil, season with a pinch of salt & keep stirring the pan making sure the courgettes get a nice, even golden brown colour.
- Finely chop half a chilli & tear up a small bunch of basil.
- Turn the courgettes off the heat once softened & add a knob of butter, followed by the chilli basil & a generous squeeze of lemon.
- Once your pasta been cooking for 2 & a half minutes add it into the pan of courgettes with a little pasta water and finish cooking for a minute to emulsify.