Vicky's Ravioloni dressed with Butter and Parmigiano

Okay, we confess: this isn't strictly a nonna recipe. Yet it has been inspired by one. Well, not one many. Our new Pasta Grannies Ravioloni in collaboration with La Tua Pasta combines sweet zucchine with stracciatella, the luxuriously creamy inner core of burrata, and a touch of lemon zest. One of our nonnas, Claudia, who I met when we filmed her making tortelli d’erbetta, always said any filled pasta should ‘drown in butter and dry in grated parmigiano’, so that’s exactly what I’ve done with this. If you’ve got some small herbs or edible flowers, you can add those to make it look extra pretty. And this would well with any kind of veg-based ravioloni like a ricotta and spinach too.