Constraint Kitchen

Ingredients

• 500 g ravioli
• 1 cup peas
• 2 tbsp butter
• 1 whole lemon
• 0.25 cup parmesan

Substitutions

• Use tortellini instead of ravioli.
• Swap butter for olive oil if preferred.

Steps

1. Cook the ravioli and add the peas for the last 2 minutes.
2. Drain and toss with butter, lemon zest, lemon juice, and parmesan.
3. Serve right away while the sauce is glossy.

Storage and reheating

Storage: Best fresh, but leftovers keep 1 day in the fridge.

Reheating: Reheat gently with a splash of water.