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Parmigiano Reggiano & Creamy Ricotta Ravioli Ravioli with Pears and Figs

Serves 2
  • 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

  1. 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.

  2. 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.

  3. 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.

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