Spinaci e Ricotta Ravioli in Alfredo

with Lemon and Hazelnuts

Ingredients:

1 – 12 oz. pkg. Giovanni Rana Spinaci e Ricotta Ravioli
1 – 10 oz. pkg. Giovanni Rana Alfredo
zest of 1 small lemon
¼ cup peeled hazelnuts, macadamia nuts, or almonds, toasted and roughly chopped

Prepare Alfredo and ravioli according to package instructions and drain, reserving ½ cup of cooking water.  

In a bowl or sauté pan, toss ravioli with Alfredo and lemon zest.  If necessary, add enough cooking water to the pan to achieve a loose consistency.  

Plate ravioli and top with the chopped nuts.

***Alternately, try this recipe with Giovanni Rana Butternut Squash Ravioli.