Pasta Primavera with Crispy Serrano Ham
with Parmigiano Reggiano and fennel (2 servings)
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Pasta primavera is een Amerikaanse klassieker: een romige pasta met verse groenten. Deze week serveer jij het met serranoham, venkel, prei en Parmigiano Reggiano!
Tags:
Recipe
Allergens:
Milk
•Egg
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Leek
1 piece
Fennel
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
200 g
Organic crème fraîche
(Contains Milk)
40 g
Serrano ham
280 g
Broad bean ravioli
(Contains Egg, Wheat, Milk)
Not included in your delivery
1 teaspoon
White wine vinegar
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3726 kJ
Calories890 kcal
Fat60.5 g
Saturated Fat33.6 g
Carbohydrate54.2 g
Sugar10.8 g
Dietary Fiber6 g
Protein28.6 g
Salt2.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Pan
Cooking Steps
1
- Slice the leek into thin rings.
- Cut the fennel into quarters, remove the tough core and then dice the fennel.
- Tear the Serrano ham into pieces.
- Grate the Parmigiano Reggiano.
2
- Melt the butter in a frying pan over medium-high heat and fry the leek for 4 - 6 minutes.
- Add the fennel and fry for 3 - 5 minutes.
- Add the white wine vinegar and season with salt and pepper.
- Lower the heat, then add the crème fraîche and two-thirds of the Parmigiano Reggiano.
3
- In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the Serrano ham for 5 - 7 minutes until crispy.
- Boil plenty of water in a pot for the ravioli.
- Carefully separate the ravioli and boil for 4 - 6 minutes.
- When finished, add 70ml pasta water to the sauce before draining the ravioli.
4
- Serve the ravioli on deep plates and top with the sauce.
- Garnish with the rest of the Parmigiano Reggiano.
- Drizzle over the extra virgin olive oil and finish with the Serrano ham.