Ricotta & Spinach Ravioli with Guanciale, Pea Cream and 24-Month Grana Fondue

Today we bring a recipe that bridges Italian tradition with the elegance of modern cooking. Pasta Livia's Ricotta & Spinach Ravioli, with their soft and well-balanced filling, are paired with crispy guanciale, fresh pea cream and a rich 24-month Grana fondue.

A thoughtfully crafted combination designed to highlight the quality of artisanal pasta and deliver an authentic experience at any table.

Ingredients

For 2 persons
‍200g peas
120g heavy cream
60g 24-month Grana, grated
60g guanciale
40ml olive oil

Preparation

Pea cream
Cook the peas in boiling water for a few minutes until tender. Drain and blend until smooth. If needed, add a splash of the cooking water to adjust the consistency.

Crispy guanciale
In a dry pan, cook the guanciale until crispy and fragrant. Remove from the pan and set aside.

24-month Grana fondue
Warm the cream over low heat. Gradually add the grated Grana, stirring constantly until melted and smooth.

Cooking the ravioli
Cook the ravioli in plenty of salted boiling water for 3–4 minutes, until they float to the surface. Drain carefully to preserve their shape.

Plating
Spread a layer of pea cream on the plate. Arrange the ravioli on top, spoon over the Grana fondue and finish with pieces of crispy guanciale.

A balanced, elegant and flavor-rich dish, embodying our commitment to quality and the tradition of artisanal pasta.