Zesty ravioli with broad beans
INGREDIENTS
- 1 pack La Famiglia Rana Organic Spinach, Ricotta & Burrata Whole Wheat Fresh Ravioli
- 120 gr fresh broad beans
- 40 gr pecorino cheese
- 1 garlic clove
- orange zest
- chives
- extra virgin olive oil
- salt
- pepper
METHOD
Crush the garlic clove and brown it in a pan with a little extra virgin olive oil – remove garlic from the pan before it’s completely brown.
To the same pan, add the broad beans and cook for a few minutes. Use a wooden spoon to add a little water.
Flavour with the orange zest and chopped chives. Meanwhile, cook the ravioli for 3 minutes in salted boiling water. Drain and add to the pan with your broad beans. Gently stir together and season with shavings of pecorino cheese and cracked black pepper.
To the same pan, add the broad beans and cook for a few minutes. Use a wooden spoon to add a little water.
Flavour with the orange zest and chopped chives. Meanwhile, cook the ravioli for 3 minutes in salted boiling water. Drain and add to the pan with your broad beans. Gently stir together and season with shavings of pecorino cheese and cracked black pepper.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Organic Spinach, Ricotta & Burrata Whole Wheat Fresh Ravioli
- 120 gr fresh broad beans
- 40 gr pecorino cheese
- 1 garlic clove
- - orange zest
- - chives
- - extra virgin olive oil
- - salt
- - pepper
METHOD
Crush the garlic clove and brown it in a pan with a little extra virgin olive oil – remove garlic from the pan before it’s completely brown.
To the same pan, add the broad beans and cook for a few minutes. Use a wooden spoon to add a little water.
Flavour with the orange zest and chopped chives. Meanwhile, cook the ravioli for 3 minutes in salted boiling water. Drain and add to the pan with your broad beans. Gently stir together and season with shavings of pecorino cheese and cracked black pepper.
To the same pan, add the broad beans and cook for a few minutes. Use a wooden spoon to add a little water.
Flavour with the orange zest and chopped chives. Meanwhile, cook the ravioli for 3 minutes in salted boiling water. Drain and add to the pan with your broad beans. Gently stir together and season with shavings of pecorino cheese and cracked black pepper.
