- 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.