- In a large bowl combine the ricotta, basil, parsley, lemon zest and season generously with salt and pepper. Set aside.
- Cook the Beef Ravioli in a large saucepan of boiling water until just tender, following the packet directions. Drain pasta and set aside.
- Drizzle the olive oil over the red onion and zucchini, and toss to coat. Place a frying pan or griddle pan over a high heat. Cook the red onion and zucchini for 5–8 minutes or until cooked and starting to char. Add the vegetables and pasta to the Ricotta mixture and stir gently to coat well.
- Serve immediately and top with some shaved parmesan and a squeeze of lemon.
Try mixing through a handful or rocket to make this dish even lighter, perfect for a light lunch or dinner.