Organic Broccoli & Fontina Ravioli with creamy carrot purée, crispy breadcrumbs and tarragon
10-15
min
cooking time
2 ½
servings
Easy
difficulty

Organic Broccoli & Fontina Ravioli with creamy carrot purée, crispy breadcrumbs and tarragon

SHARE
  • PRINT

Ingredients

  • 1 package Giovanni Rana Organic Broccoli & Fontina Ravioli
  • 2 large carrots, peeled and cut into 2’’ chunks
  • 3 cups vegetable stock
  • ¼ cup panko breadcrumbs
  • 4 tbsp butter
  • Fresh tarragon, to garnish
  • Kosher salt and freshly ground black pepper, to taste
10-15
min
cooking time
2 ½
servings
Easy
difficulty

Preparation

In a pan, melt 2 tbsp of butter and add breadcrumbs. Season with salt and pepper. Heat the breadcrumbs until they are golden brown, and set aside.

In a small pot, simmer carrots with vegetable stock on medium heat. When vegetables are tender, use a slotted spoon to transfer carrots to a blender. Blend into a smooth puree, adding vegetable stock to loosen the sauce as needed.

Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water. Toss the cooked ravioli gently with melted butter. Slowly add the reserved pasta water until a sauce has formed. Plate the creamy carrot purée on the bottom of each dish. Top with ravioli. Garnish with crispy breadcrumbs and tarragon.


You should try also