Bertagni Ravioli




  • 2 packets Bertagni roasted tomato, mozzarella and basil ravioli *
  • 100g diced prosciutto *
  • 1 tablespoon butter
  • ½ cup vegetable stock *
  • 2 tablespoons grated Grana Padano cheese
  • 200g frozen peas
  • clove of garlic

* Available from Mediterranean Foods


In a large pan melt the butter at low heat.

Squash the garlic clove and fry it gently for 1 minute.

Add the diced prosciutto and fry for a couple of minutes.

Add the peas and the stock and simmer for a further 1 minute.

Cook the ravioli in plenty of salted boiling water for 3 minutes.

Drain the ravioli and toss them into the sauce.

Mix well and serve with some grated Grana Padano on top.


Buon Appetito!