1/2 cup pitted green olives.

Fry the ravioli in batches over moderately high heat, turning once, until golden and crisp, about 1 minute per side.Drain on paper towels.

Repeat with the remaining ravioli, adding more oil to the skillet as needed..Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.Add the scallion whites and lemon zest and cook over high heat for 30 seconds.

Add the remaining lemon juice and season with salt and pepper.Drizzle the sauce over the ravioli and serve hot..

Eighteen 4-inch fresh pasta squares.

1 cup mayonnaise.Tucked away into the corner of the studio kitchen is a Zojirushi.

, a favorite of ours thanks to its even heating and programmable settings.It’s a reliable workhorse that can make more than just rice — my mom uses it to.

bake chiffon cake.— and I’m especially excited to see what Markle makes on her show with this time-tested kitchen essential.. Zulay Kitchen 2-in-1 Lemon and Lime Squeezer.