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
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.
