300g fresh, good quality ravioli filled with parmesan/ricotta
100g basil pesto
100g fresh fava beans
half a green fennel, cut julienne
40g grated hard cheese (parmesan/grana padana)
cooking time: 15min (if you pre-boil the beans)
Boil the fava beans with the fennel stalks in salty water for about 50min or until they soften.
Discard the water and add fresh, salted, boiling water in which you boil the fennel for about 7 minutes.
Add the ravioli with the boiled beans and fennel stalks.
Drain the water and stir in a few good dollops of pesto.
Add grated cheese and enjoy!
