Ricette

Eggplant ravioli with peas

Prep.
30 minutes
Cooking
5 min.
Difficulty
Easy
Type
Vegetarian

Ingredients

1 package eggplant ravioli “VIVI LE STAGIONI” by Gastronomia Piccinini
1 pound (500 gr.) fresh or frozen peas
7 ounces (200 gr.) fresh baby spinach
1 shallot, finely minced
1 rosemary sprig
2 ounces (70 gr.) EVO oil
1 garlic clove (optional)
2 ounces (70 gr.) grated parmesan cheese (preferably 36-month aging)

  1. In a wide skillet simmer shallot and crushed garlic (if using it) over low heat in the olive oil for a few minutes.
  2. Cook peas for 5 minutes in salted boiling water, then drain and add to the skillet with the shallot.
  3. Cook ravioli in salted boiling water for 5 minutes, drain and add to skillet with the peas, the spinach leaves and the rosemary. Simmer for a few minutes. Mix well.
  4. Plate ravioli sprinkling a generous amount of grated parmesan cheese over each portion.

Possibly serve this with a glass of Sauvignon from a sicilian vineyard.

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