June 3, 2017
Sweet Pea w/ Olive Oil Ravioli served with
Prosciutto and English Peas, Leeks, & Fresh Parsley Vegetable Broth
Here's a simple and delicious recipe to make with our Sweet Pea w/ Olive Oil ravioli.
- 1 package of our Sweet Pea w/ Olive Oil ravioli
- Fruity olive oil
- 3 cups of vegetable oil
- Parmigiano Reggiano
- 3 tbsp butter
- 4 - 6 slices Prosciutto
- Salt & Pepper
Start by setting your oven to 350 degrees. Lay slices of Prosciutto flat on a foil or parchment lined baking sheet and place in the oven for 4 approx. minutes - until crispy and not over cooked! Remove from oven and place on a paper towel to cool. Once completely cooled, rough chop and set aside.
Leeks, English Peas, & Veggie Stock
In a heavy bottom sauce pan, gently sauté chopped leeks in fruity olive oil until translucent - do not brown!
Add peas and continue to sauté gently for 5 - 6 min.
Add vegetable stock, bring to summer 3 - 5 min over medium heat - be careful not to reduce liquid or over cook peas.
Butter & Parmigiano Reggiano
Once peas are properly cooked, remove from heat, whisk in butter first then grated Parmigiano Reggiano.
Parsley, Salt, & Pepper
Spoon the broth evenly over our Sweet Pea w/ Olive Oil ravioli, add fresh parsley and season to taste with salt & pepper. Top with chopped Prosciutto and some fresh grated Parmigiano Reggiano.
Try this recipe with some of our other ravioli varieties
Ricotta & Grana Padano Ravioli
Pasture Raised Braised Beef Ravioli
Traditional Spinach Ravioli