4CHEESERAVIOLI_SPRINGVEGETABLERAGOUT_HERBS_mobile.jpg

4 CHEESE RAVIOLI WITH SPRING VEGETABLE RAGÙ AND HERBS

  • 20 min
  • Easy

4 CHEESE RAVIOLI WITH SPRING VEGETABLE RAGÙ AND HERBS

  • 20 min
  • Easy
4 CHEESE RAVIOLI WITH SPRING VEGETABLE RAGÙ AND HERBS
4CHEESERAVIOLI_SPRINGVEGETABLERAGOUT_HERBS_desktop.jpg

INGREDIENTS

  • 1 package Rana Four Cheese Ravioli
  • 1 spring onion, thinly sliced
  • 2 artichokes
  • 1 lemon
  • 8 asparagus, trimmed and sliced diagonally
  • 50 g fresh or frozen peas, thawed
  • 4 Tbsp extra virgin olive oil
  • 50 ml vegetable broth
  • 2 Tbsp mixed herbs, chopped (basil, mint, parsley, chives, marjoram, etc.)
  • Grated Parmigiano cheese to serve (optional)
  • Salt and pepper to taste

START COOKING

Clean the artichokes by removing the hard outer leaves and the tips, cut into wedges and place them in a bowl full of lemon water to slow oxidation. Strain and dry.

Heat the oil in a large skillet, then add the spring onions, artichokes, asparagus and peas. Season with salt and pepper, and sauté over medium-high heat for about 5 minutes. Add the vegetable broth and cook for five more minutes or until the vegetables are cooked through but still crisp.

In the meantime, cook the ravioli according to package instructions in a large saucepan of salted boiling water and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with reserved liquid and a spoonful of the chopped herbs. Toss to combine.

Divide among plates, garnish with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.

INGREDIENTS

portions
- +
  • 1 package Rana Four Cheese Ravioli
  • 1 spring onion, thinly sliced
  • 2 artichokes
  • 1 lemon
  • 8 asparagus, trimmed and sliced diagonally
  • 50 g fresh or frozen peas, thawed
  • 4 Tbsp extra virgin olive oil
  • 50 ml vegetable broth
  • 2 Tbsp mixed herbs, chopped (basil, mint, parsley, chives, marjoram, etc.)
  • - Grated Parmigiano cheese to serve (optional)
  • - Salt and pepper to taste

START COOKING

Clean the artichokes by removing the hard outer leaves and the tips, cut into wedges and place them in a bowl full of lemon water to slow oxidation. Strain and dry.

Heat the oil in a large skillet, then add the spring onions, artichokes, asparagus and peas. Season with salt and pepper, and sauté over medium-high heat for about 5 minutes. Add the vegetable broth and cook for five more minutes or until the vegetables are cooked through but still crisp.

In the meantime, cook the ravioli according to package instructions in a large saucepan of salted boiling water and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with reserved liquid and a spoonful of the chopped herbs. Toss to combine.

Divide among plates, garnish with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.