Organic Broccoli & Fontina Ravioli with lemon crème fraiche, peas and Parmigiano crisps
10-15
min
cooking time
2 ½
servings
Easy
difficulty

Organic Broccoli & Fontina Ravioli with lemon crème fraiche, peas and Parmigiano crisps

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Ingredients

  • 1 package Giovanni Rana Organic Broccoli & Fontina Ravioli
  • ½ cup grated Parmigiano Reggiano cheese
  • ¼ cup crème fraiche
  • 2 tbsp lemon juice
  • ¼ cup peas, blanched
  • 1 tsp lemon zest
  • Kosher salt and freshly ground black pepper, to taste
10-15
min
cooking time
2 ½
servings
Easy
difficulty

Preparation

Preheat the oven to 400° F.

Place a large tbsp of Parmigiano Reggiano cheese on a baking sheet lined with parchment paper. Lightly pat down to create a mound; each mound should be about an inch apart. Bake for 3-5 minutes or until the crisps are golden brown. Set aside.

Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water.

In a pan, simmer the crème fraiche and lemon juice together. Season with salt and pepper. Add the cooked ravioli and peas, gently tossing to combine. Slowly add the pasta water to loosen the sauce. Divide the pasta amongst each plate. Garnish with lemon zest and prepared Parmigiano Reggiano crisps.


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