Ricotta, Baby Spinach & Mascarpone Ravioli with Fennel & Tomatoes

Method

1. Heat the olive oil in a frying pan. Add the fennel and fennel seeds and cook over a medium-low heat for 5-6 minutes, until softened.
2. At this point, cook the ravioli in a large pot with lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
3. At the same time, add the tomatoes to the fennel and cook, stirring occasionally, for 4 minutes.
4. Drain the ravioli thoroughly and toss with the fennel and tomatoes.
5. Share between 2 warmed serving plates and season with black pepper.
6. Sprinkle with some Parmigiano Reggiano, drizzle with a little extra olive oil and garnish with basil leaves.

Chef's tip

Try this recipe with char-grilled asparagus instead of fennel.

Serving suggestion

Serve with a light main course or large green salad.

Wine selection

Sauvignon Friuli Aquileia DOC Superiore, Prosecco DOC Spumante Extra Dry or Chianti Classico DOCG.

Family tip

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Dish history

Ravioli is one of the tastiest and most beloved traditional dishes of the Italian culinary art. Everybody knows what ravioli are and loves eating them.. But making them from scratch might be a bit of a bridge too far for many people! Well, no worries: we are here to tell you that you can now have real Italian ravioli ready in just.. a few minutes! Try out Giovanni Rana's ready-made ravioli and dress them with the seasoning we suggest in this recipe! Buon appetito!