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Pea and Shallot Ravioli with broth

Prep 5 minutesCooking 10 minutes2 people

Fresh ravioli in broth is a traditional Italian dish, and using a stock cube for the broth is an easy way of replicating this traditional recipe. It is also a good way of using up odds and ends of vegetables, herbs or frozen peas. The addition of the Pesto gives the broth a gentle aromatic lift.


10 minutes

15 minute or less

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½ vegetable or chicken stock cube

½ carrot, finely diced (you could also use, courgette, leek, green beans etc) 

1 pack La Tua Pea and Shallot Ravioli 

2tsp Traditional Genovese Pesto 

Spring onions or chives, finely sliced (to garnish)

Salt and pepper, to taste


  1. Put a small pan of 350ml water on a stove and bring to the boil. Add the stock cube and whisk so that it dissolves completely. Add the carrot and cook for 4-5 minutes or until soft (it will depend on the size that it has been cut). If using softer veg, such as a courgette or peas, then you will need to cook for 1-2 minutes.
  2. Whilst the broth is being made, put a medium pan of salted water on a high heat, cover and bring to the boil. When boiling, add the ravioli and cook for 3-6 minutes, then drain into a colander.
  3. Divide the hot broth between bowls, add 1tsp of Pesto to each serving and stir so that it disperses. Add ravioli then season with freshly ground black pepper and a little more salt if desired. Top with chopped herbs of your choice.

Included in this Recipe

Traditional Genovese Pesto

Traditional Genovese Pesto

Classic pesto with basil from Veneto Parmigiano Reggiano & pine kernels