Preparation time
30 minutes
Cooking time:
5 minutes
Typology:
Vegetarian
Difficulty:
Easy
Ingredients
- 1 package Ravioli Fresh Rosemary Chicken by Pasta Piccinini
- 1 pound (500 gr.) fresh or frozen peas
- 7 ounces (200 gr.) fresh baby spinach
- 1 shallot, finely minced
- 1 rosemary sprig
- 2 ounces (70 gr.) EVO oil
- 1 garlic clove (optional)
- 2 ounces (70 gr.) grated parmesan cheese (preferably 36-month aging)
Method
- In a wide skillet simmer shallot and crushed garlic (if using it) over low heat in the olive oil for a few minutes.
- Cook peas for 5 minutes in salted boiling water, then drain and add to the skillet with the shallot.
- Cook ravioli in salted boiling water for 5 minutes, drain and add to skillet with the peas, the spinach leaves and the rosemary. Simmer for a few minutes. Mix well.
- Plate ravioli sprinkling a generous amount of grated parmesan cheese over each portion.
Possibly serve this with a glass of Sauvignon from a sicilian vineyard.