Ravioli is stuffed with a delectable selection of Italian cheeses and topped with cream of fava beans and pears. Enjoy with a glass of white after a long day.
Serves 2
Cooking time: 30 mins
What You’ll Need:
- 1 250g pack – Giovanni Rana Selected Italian Cheese Ravioli
- 150g – small fresh fava beans
- 2 – pears
- 30g – butter
- 20cl – liquid crème fraîche
- – salt
- – pepper
- – Parmesan
- – balsamic vinegar
What To Do:
- Bring water to the boil. Add salt and boil the fava beans for about two minutes, then drain.
- Combine half of the beans and one spoonful of crème fraîche with two turns of the pepper mill and a pinch of salt to produce a creamy consistency. Keep warm.
- In a rather large frying pan, slowly melt the butter with a spoonful of chopped basil; add the remaining beans. Peel and dice the pears. Pan-fry them in butter and balsamic vinegar. Cook the ravioli in a large amount (at least two litres) of boiling salted water for two minutes. Drain and pour the ravioli into the frying pan. Mix gently over medium heat for one minute.
- Distribute the cream of beans into two soup dishes. Divide the ravioli with their bean sauce, adding the diced pears and freshly grated Parmesan. Serve without delay. Buon appetito!
Recipe from Giovanna Rana
For some more Italian inspired recipes have a look at our Best Pasta Dishes roundup.