Rana Products Used
Spinaci e Ricotta Ravioli
with Asparagus & Fava Beans
1 – 12 oz. pkg. Giovanni Rana® Spinaci e Ricotta Ravioli
6 asparagus spears, bottom 1/3 removed and discarded
2 Tbs. extra virgin olive oil
1 small onion, cut into small dice
pinch crushed red pepper
1 cup cooked or frozen lima beans, fava beans, or edamame
½ cup vegetable broth
zest of 1 lemon
2 Tbs. unsalted butter
1 Tbs. fresh parsley, chopped
Sauté onion with a generous pinch of kosher salt and a pinch of crushed red pepper in the extra virgin olive oil over medium heat until soft; about 8-10 minutes. When onion is cooked, add the beans, and vegetable broth. Raise heat to medium/high and reduce liquid by half. Reduce heat to low and add butter, and lemon zest. Melt butter and season to taste with kosher salt.
In the meantime, prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli to sauté pan and toss gently to incorporate. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency. Plate ravioli and finish with parsley.