Pea and Shallot Ravioli with broth
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.
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
Spring onions or chives, finely sliced (to garnish)
Salt and pepper, to taste
- 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.
- 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.
- 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.