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Crumbly Ricotta, Shredded Spinach & Mascarpone Ravioli with Fennel and Tomatoes

Serves 2
  • 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

  1. 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.

  2. 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.

  3. At the same time, add the tomatoes to the fennel and cook gently, stirring occasionally, for 4 mins.

  4. 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.  

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