The perfect mid-week meal, we love this crumbly ricotta ravioli also for a date night option.
Preparation: 5 minutes
Cooking: 10 minutes
Serves: 2
What You’ll Need:
- 1tbsp olive oil, plus extra for drizzling
- 75g pancetta cubes
- 8x radishes, sliced
- 250g pack Giovanni Rana Crumbly Ricotta, Shredded Spinach and Mascarpone Ravioli
- 2x generous handfuls of rocket
- Salt and freshly ground black pepper
- 2tbsp toasted pine nuts
What To Do:
- Heat the olive oil in a frying pan and add the pancetta
- Cook for 3-4 minutes until browned, then add the radish and cook for 2-3 more minutes
- At this point, place the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking
- Add the rocket to the pancetta and radish and toss together until the rocket begins to wilt
- Drain the ravioli thoroughly and toss with the pancetta mixture
- Share between 2 warmed serving plates, season with black pepper and serve, sprinkled with the toasted pine nuts