Start with the carrot purée. Slice the carrots into rounds, then place them in a frying pan with the onion and a drizzle of oil. Season with salt and pepper and cook, covered, for 10–15 minutes, adding a splash of water only if necessary. They should be tender. Meanwhile, bring a pan of salted water to the boil; add the peas and spinach. Cook for 5 minutes.
Drain the vegetables into a frying pan (large enough to also hold the ravioli later) and add some extra virgin olive oil. Cook over a low heat to allow the flavours to develop. Once cooked, transfer the carrots to a food processor, add a ladleful of the vegetable cooking water and blend until you have a smooth, velvety purée.
Now it’s time for the stars of the recipe: Nonna Rina’s smoked and lactose-free robiola Ravioloni. Plunge them into boiling salted water (yes, the same water you used to blanch the vegetables earlier). Drain the Ravioloni al dente directly into the pan with the peas and spinach.
Serve the Ravioloni with smoked ham and robiola alongside the carrot purée, and finish the dish with toasted cashew nuts and a few baby spinach leaves.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
