Four Cheese Ravioli with Broccoli, Prosciutto and Roasted Tomatoes


1 pack Rana Four Cheese Ravioli

350g broccoli trimmed and cut into florets

260g cherry tomatoes halved

80g prosciutto, sliced and torn

2 cloves garlic crushed

4 tbsp extra virgin olive oil plus extra to serve

Salt and pepper


Blanch the broccoli florets in salted boiling water for 2 minutes, drain and set aside.

Heat 2 tbsp of the oil in a large skillet. Add the speck and sauté 2-3 minutes until crispy. Remove speck from the pan with a slotted spoon and set aside.

Add 2 tbsp of the oil and garlic to the skillet and cook for 2 minutes until fragrant. Add broccoli florets and cook on medium high heat for 2-3 minutes; add cherry tomatoes and cook 2-3 more minutes. Season with a bit of salt (speck is already salty, be careful!) and pepper to taste and return speck back to the pan.

In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.

Divide among plates, drizzle with little extra oil and serve.

Serves 2

Recipe by Rana

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