Ravioli Fresh Rosemary Chicken with Peas

Preparation time

30 minutes

Cooking time:

5 minutes






  • 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)



  1. In a wide skillet simmer shallot and crushed garlic (if using it) over low heat in the olive oil for a few minutes.
  2. Cook peas for 5 minutes in salted boiling water, then drain and add to the skillet with the shallot.
  3. 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.
  4. 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.