RAVIOLI WITH PESTO

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Cook the Matarazzo's Spinach, Ricotta and Mozzarella Raviolis over low heat for 10 minutes, drain and set aside.
Cut the zucchini into half slices and the bell pepper into strips, fry with one tablespoon of oil and season with salt and pepper.
Add the raviolis, parsley, garlic and the rest of the Matarazzo's Extra Virgin Olive Oil, mix and cook for 2 more minutes. Then remove from the heat and serve.