3 tbsp olive oil, plus extra for drizzling
1 bulb fennel, very thinly sliced
½ tsp fennel seeds
12 baby plum or cherry tomatoes, halved
Salt and freshly ground black pepper
Parmesan cheese, grated or shaved, to serve
Basil leaves, to garnish
Heat the olive oil in a frying pan. Add the fennel and fennel seeds and cook over a medium-low heat for 5-6 mins, until softened.
At this point, place the Giovanni Rana Italian Indulgence Crumbly Ricotta, Shredded Spinach & Mascarpone Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 mins. Avoid overcooking.
At the same time, add the tomatoes to the fennel and cook gently, stirring occasionally, for 4 mins.
Drain the ravioli thoroughly and toss with the fennel and tomatoes. Share between 2 warmed serving plates and season with black pepper. Serve at once with some Parmesan cheese, drizzled with a little extra olive oil and garnished with basil leaves.
Cook’s tip: This quantity makes an excellent starter for 4.