FOUR CHEESE RAVIOLI WITH SPRING VEGETABLE RAGOUT AND HERBS

  • 20
  • easy

FOUR CHEESE RAVIOLI WITH SPRING VEGETABLE RAGOUT AND HERBS

  • 20
  • easy
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.

INGREDIENTS

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.