1 tbsp olive oil, plus extra, for drizzling
1 pear, cored and sliced
2 figs, sliced
4 tbsp crème fraiche
Salt and freshly ground black pepper
4 slices prosciutto
Flat leaf parsley or basil, to garnish
Place the Giovanni Rana Italian Indulgence Parmigiano Reggiano & Creamy Ricotta Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
At the same time, heat the olive oil in a frying pan and lightly cook the pear slices for 2 minutes, then add the figs and cook for a further 2 minutes. Stir in the crème fraiche.
Drain the Giovanni Rana Italian Indulgence Parmigiano Reggiano & Creamy Ricotta Ravioli thoroughly and toss with the pear mixture. Share between 2 warm serving plates, season with black pepper and top with the slices of prosciutto. Drizzle with a little extra olive oil and serve, garnished with flat leaf parsley or basil.