FOUR CHEESE RAVIOLI WITH SPRING VEGETABLE RAGOUT AND HERBS
INGREDIENTS
- 1 pack Rana Four Cheese Ravioli
- 1 spring onion thinly sliced
- 2 artichokes
- 1 lemon
- 8 asparagus trimmed and sliced diagonally
- 50 gr fresh or frozen peas thawed
- 4 tbsp extra virgin olive oil
- 80 ml of vegetable broth
- 2 tbsp mixed herbs chopped (basil, mint, parsley, chives, marjoram…)
- Grated Parmigiano cheese to serve (optional)
- Salt and pepper to taste
METHOD
Clean the artichokes by removing the hardest outer leaves and the tips, cut into wedges and place them in a bowl full of acidulated water to slow down the oxidation. Drain and dry.
Heat the oil in a large skillet; add spring onions, artichokes, asparagus and peas, season with salt, pepper, and sauté over medium-high heat for about 5 minutes. Pour the vegetable broth and cook for another 5 minutes or until the vegetables are cooked through but still al dente.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and 1 spoon of the chopped herbs and toss to combine.
Divide between plates, top with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.
Heat the oil in a large skillet; add spring onions, artichokes, asparagus and peas, season with salt, pepper, and sauté over medium-high heat for about 5 minutes. Pour the vegetable broth and cook for another 5 minutes or until the vegetables are cooked through but still al dente.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and 1 spoon of the chopped herbs and toss to combine.
Divide between plates, top with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 pack Rana Four Cheese Ravioli
- 1 spring onion thinly sliced
- 2 artichokes
- 1 lemon
- 8 asparagus trimmed and sliced diagonally
- 50 gr fresh or frozen peas thawed
- 4 tbsp extra virgin olive oil
- 80 ml of vegetable broth
- 2 tbsp mixed herbs chopped (basil, mint, parsley, chives, marjoram…)
- - Grated Parmigiano cheese to serve (optional)
- - Salt and pepper to taste
METHOD
Clean the artichokes by removing the hardest outer leaves and the tips, cut into wedges and place them in a bowl full of acidulated water to slow down the oxidation. Drain and dry.
Heat the oil in a large skillet; add spring onions, artichokes, asparagus and peas, season with salt, pepper, and sauté over medium-high heat for about 5 minutes. Pour the vegetable broth and cook for another 5 minutes or until the vegetables are cooked through but still al dente.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and 1 spoon of the chopped herbs and toss to combine.
Divide between plates, top with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.
Heat the oil in a large skillet; add spring onions, artichokes, asparagus and peas, season with salt, pepper, and sauté over medium-high heat for about 5 minutes. Pour the vegetable broth and cook for another 5 minutes or until the vegetables are cooked through but still al dente.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and 1 spoon of the chopped herbs and toss to combine.
Divide between plates, top with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.
