BRAISED BEEF RAVIOLI WITH PORTOBELLO TOMATO SAUCE
INGREDIENTS
- 1 package Giovanni Rana Braised Beef ravioli
- 150 g Marinara sauce
- 2 tbsp olive oil
- 2 portabello, cut into 0,5 cm strips
- 6 eaves fresh basil, chopped
- 1 tbsp fresh parsley, chopped
START COOKING
In a large pan heat olive oil on medium heat add portabellas. Sauté mushrooms for 5 minutes until cooked through.
Fold in Marinara sauce and bring to a simmer.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce. Add basil, parsley and stir until well dispersed.
Top ravioli with fresh basil and freshly grated parmesan
Fold in Marinara sauce and bring to a simmer.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce. Add basil, parsley and stir until well dispersed.
Top ravioli with fresh basil and freshly grated parmesan
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Braised Beef ravioli
- 150 g Marinara sauce
- 2 tbsp olive oil
- 2 portabello, cut into 0,5 cm strips
- 6 eaves fresh basil, chopped
- 1 tbsp fresh parsley, chopped
START COOKING
In a large pan heat olive oil on medium heat add portabellas. Sauté mushrooms for 5 minutes until cooked through.
Fold in Marinara sauce and bring to a simmer.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce. Add basil, parsley and stir until well dispersed.
Top ravioli with fresh basil and freshly grated parmesan
Fold in Marinara sauce and bring to a simmer.
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli with the sauce. Add basil, parsley and stir until well dispersed.
Top ravioli with fresh basil and freshly grated parmesan