Ingredients:

1 package (about 9–12 oz) fresh cheese or spinach ravioli

3 tbsp Olevano Extra Virgin Olive Oil

1 clove garlic, minced

Zest of 1 lemon

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

1 tbsp fresh basil or mint, chopped (optional)

Salt & freshly cracked black pepper, to taste

Shaved Parmesan or pecorino (for garnish)

Instructions:

Cook the ravioli according to package instructions. Drain and set aside, reserving a bit of pasta water.

In a skillet, gently heat Olevano EVOO over medium-low heat. Add the garlic and cook for 30 seconds, just until fragrant (don’t brown it).

Stir in lemon zest, juice, and a splash of the reserved pasta water to create a silky sauce.

Toss the cooked ravioli into the skillet and gently coat them in the olive oil mixture. Add chopped herbs, salt, and pepper to taste.

Serve warm, drizzled with extra Olevano EVOO and topped with shaved Parmesan.

This dish captures the essence of spring: light, herbaceous, and full of flavor—all elevated by the richness of Olevano EVOO.