GIOVANNI RANA TRATTORIA PORCINI MUSHROOM RAVIOLI WITH PANCETTA
Serves 4
2 packs Giovanni Rana Trattoria Porcini Mushroom Ravioli
125g pancetta or speck if available
10g butter
150ml single cream
1 tsp fresh oregano leaves or ¼ tsp dried oregano
Salt and pepper
To serve:
Freshly grated Parmesan cheese
Cut the pancetta (or speck) into thin strips.
Heat the butter in a medium frying pan, add the pancetta and cook over a medium high heat 4-5 minutes until browned and beginning to crisp. Add the cream and oregano and allow to simmer until thickened, season.
Meanwhile, in a large pan, bring to the boil plenty of water with some salt. When the water is boiling, add the Giovanni Rana Trattoria Porcini Mushroom Ravioli to the pan and cook for 4 minutes. Drain, and toss together with the bacon sauce.
Serve with grated Parmesan cheese.
Serves 4
2 packs Giovanni Rana Trattoria Porcini Mushroom Ravioli
125g pancetta or speck if available
10g butter
150ml single cream
1 tsp fresh oregano leaves or ¼ tsp dried oregano
Salt and pepper
To serve:
Freshly grated Parmesan cheese
Cut the pancetta (or speck) into thin strips.
Heat the butter in a medium frying pan, add the pancetta and cook over a medium high heat 4-5 minutes until browned and beginning to crisp. Add the cream and oregano and allow to simmer until thickened, season.
Meanwhile, in a large pan, bring to the boil plenty of water with some salt. When the water is boiling, add the Giovanni Rana Trattoria Porcini Mushroom Ravioli to the pan and cook for 4 minutes. Drain, and toss together with the bacon sauce.
Serve with grated Parmesan cheese.
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GIOVANNI RANA TRATTORIA TOMATO AND MOZZARELLA RAVIOLI WITH BASIL OIL AND AUBERGINE
Serves 4
2 packs Giovanni Rana Trattoria Tomato and Mozzarella Ravioli
1 medium aubergine
Salt
4 tbsp olive oil
Good handful basil leaves
1 tsp lemon juice
To serve:
Freshly grated Parmesan
Basil leaves
Cut the aubergine into 5mm slices, put into a colander and lightly sprinkle with salt, set aside for 30 minutes.
Meanwhile put half the oil into a jug with the basil leaves and lemon juice and blend together.
Rinse the aubergine and dry on kitchen paper and brush each side lightly with remaining oil. Heat a large non-stick frying pan or griddle pan and cook the slices for 2-3 minutes each side until tender and golden. Keep warm.
Meanwhile, in a large pan, bring to the boil plenty of water with some salt. When the water is boiling, add the Giovanni Rana Trattoria Tomato & Mozzarella Ravioli to the pan and cook for 4 minutes. Drain, and then toss in the basil oil.Arrange the aubergine slices on warm serving plates and top with the ravioli, scatter over the Parmesan and garnish with fresh basil leaves.
Serves 4
2 packs Giovanni Rana Trattoria Tomato and Mozzarella Ravioli
1 medium aubergine
Salt
4 tbsp olive oil
Good handful basil leaves
1 tsp lemon juice
To serve:
Freshly grated Parmesan
Basil leaves
Cut the aubergine into 5mm slices, put into a colander and lightly sprinkle with salt, set aside for 30 minutes.
Meanwhile put half the oil into a jug with the basil leaves and lemon juice and blend together.
Rinse the aubergine and dry on kitchen paper and brush each side lightly with remaining oil. Heat a large non-stick frying pan or griddle pan and cook the slices for 2-3 minutes each side until tender and golden. Keep warm.
Meanwhile, in a large pan, bring to the boil plenty of water with some salt. When the water is boiling, add the Giovanni Rana Trattoria Tomato & Mozzarella Ravioli to the pan and cook for 4 minutes. Drain, and then toss in the basil oil.Arrange the aubergine slices on warm serving plates and top with the ravioli, scatter over the Parmesan and garnish with fresh basil leaves.
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GIOVANNI RANA GIOVANNI RANA ITALIAN BASIL PESTO TORTELLONI WITH PARMIGIANO REGGIANO FONDUE
Serves 4
2 packs Giovanni Rana Italian Basil Pesto Tortelloni
20g butter
20g flour
300ml milk
200ml single cream
100g Parmigiano Reggiano
Pinch of salt
Handful of chopped pine nuts
Method:
Melt the butter in a pan, add the flour and mix together over a low heat for about 1 minute.
Bring to boil the cream and the milk with a pinch of salt and then pour it slowly over the flour and butter mix.
Bring the combined ingredients to the boil, whisking all the time, and add the grated parmesan.
Cook for another minute until all the cheese is melted.Meanwhile cook the Giovanni Rana tortelloni in plenty of boiling salted water for 1 minute, then toss with the parmesan fondue and serve sprinkled with the pine nuts.
Serves 4
2 packs Giovanni Rana Italian Basil Pesto Tortelloni
20g butter
20g flour
300ml milk
200ml single cream
100g Parmigiano Reggiano
Pinch of salt
Handful of chopped pine nuts
Method:
Melt the butter in a pan, add the flour and mix together over a low heat for about 1 minute.
Bring to boil the cream and the milk with a pinch of salt and then pour it slowly over the flour and butter mix.
Bring the combined ingredients to the boil, whisking all the time, and add the grated parmesan.
Cook for another minute until all the cheese is melted.Meanwhile cook the Giovanni Rana tortelloni in plenty of boiling salted water for 1 minute, then toss with the parmesan fondue and serve sprinkled with the pine nuts.
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GIAVANNI RANA FETTUCINE WITH BASIL AND SPINACH AND TOMATO AND FRESH PEA SAUCE
Serves 3-4
250g pack Giovanni Rana Fettucine with Basil and Spinach
500g tomatoes, vine-ripened or plum
3 tbsp extra virgin olive oil
1 large clove garlic, crushed
Handful basil leaves, shredded
175g fresh peas
25g freshly grated Parmesan cheese, plus extra for serving
Method :
Cut a cross on each tomato, put into a bowl and cover with boiling water. Drain after 1 minute and peel away the skins.
Roughly chop the tomatoes, discarding the inner core and put into a bowl. Add the olive oil, garlic basil and Parmesan cheese, season and mix together.
Bring a large pan of slightly salted water to the boil, add the Giovanni Rana Fettucine stir and when it comes back to the boil add the peas. Cook together for 2 minutes.
Drain return to the pan and add the tomato mixture. Toss together then divide between warm serving dishes. Add extra basil leaves and serve with grated Parmesan.
Tip : You will need approx 350g peas in the pod to give 175g freshly shelled. Frozen peas can be substituted.
Serves 3-4
250g pack Giovanni Rana Fettucine with Basil and Spinach
500g tomatoes, vine-ripened or plum
3 tbsp extra virgin olive oil
1 large clove garlic, crushed
Handful basil leaves, shredded
175g fresh peas
25g freshly grated Parmesan cheese, plus extra for serving
Method :
Cut a cross on each tomato, put into a bowl and cover with boiling water. Drain after 1 minute and peel away the skins.
Roughly chop the tomatoes, discarding the inner core and put into a bowl. Add the olive oil, garlic basil and Parmesan cheese, season and mix together.
Bring a large pan of slightly salted water to the boil, add the Giovanni Rana Fettucine stir and when it comes back to the boil add the peas. Cook together for 2 minutes.
Drain return to the pan and add the tomato mixture. Toss together then divide between warm serving dishes. Add extra basil leaves and serve with grated Parmesan.
Tip : You will need approx 350g peas in the pod to give 175g freshly shelled. Frozen peas can be substituted.
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