Ravioli with salami, peas, creme fraiche and herbs

Tamara West

This meal can be made in under 10 minutes. Use any flavoured ravioli you like.

Ingredients

⅓ cup	Creme fraiche
300 g	Ravioli, store-bought fresh or frozen (Main)
⅓ cup	Creme fraiche
1 ½ cups	Frozen peas
8 slices	Salami, thinly sliced
¼ cup	Flat leaf (Italian) parsley
1 handful	Basil leaves
1 to taste	Freshly ground black pepper

Directions

1. Bring a medium-size pot of well salted water to the boil.
2. Cook ravioli in boiling salted water until al dente (just cooked), about 6 minutes.
3. Scoop out . cup of the pasta cooking water and mix with the creme fraiche.
4. Drain ravioli and tip back into pot, along with crème fraiche mixture, peas, salami and parsley.
5. Toss everything together and divide between bowls.
6. Garnish with basil leaves and freshly ground black pepper.