2 cloves garlic, finely chopped
1 chilli, de-seeded and finely chopped
70g petit pois peas
1 lemon, juice and zest
200g king prawns, cooked, peeled and deveined
1 tbsp of extra virgin olive oil a day
20g mint, leaves picked and roughly chopped
Heat the extra virgin olive oil in a frying pan. Add the garlic and chilli and fry over a medium heat for 2 mins until they begin to sizzle.
Add the peas to the pan and cook for a further 2mins then stir through the lemon juice, zest and prawns. Cook for a further 2-4 mins until hot.
Cook the Giovanni Rana Italian Indulgence Parmigiano Reggiano and Creamy Ricotta Ravioli according to packet instructions, strain, return to the pan and toss through the prawn and pea mixture. Finish with a sprinkle of mint.