CHICKEN & ROASTED GARLIC RAVIOLI WITH VODKA SAUCE
INGREDIENTS
- 1 package Giovanni Rana Chicken & roasted garlic Ravioli
- 150 g Marinara Sauce
- 100 g heavy cream
- 1 medium yellow onion, ¼ inch diced
- 2 tbsp vodka
- 100 g Parmigiano Reggiano
- 100 g fresh basil leaves, cut into thin strips
- 2 tbsp fresh parsley, minced
START COOKING
In a large pan heat olive oil on medium heat. Add onions and cook until soft.
Add vodka and reduced completely.
Fold in marinara sauce and heavy cream. Bring to a simmer
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli in the pan with the sauce. Stir in fresh basil and Parmigiano Reggiano until well dispersed.
Garnish with parsley.
Add vodka and reduced completely.
Fold in marinara sauce and heavy cream. Bring to a simmer
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli in the pan with the sauce. Stir in fresh basil and Parmigiano Reggiano until well dispersed.
Garnish with parsley.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Chicken & roasted garlic Ravioli
- 150 g Marinara Sauce
- 100 g heavy cream
- 1 medium yellow onion, ¼ inch diced
- 2 tbsp vodka
- 100 g Parmigiano Reggiano
- 100 g fresh basil leaves, cut into thin strips
- 2 tbsp fresh parsley, minced
START COOKING
In a large pan heat olive oil on medium heat. Add onions and cook until soft.
Add vodka and reduced completely.
Fold in marinara sauce and heavy cream. Bring to a simmer
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli in the pan with the sauce. Stir in fresh basil and Parmigiano Reggiano until well dispersed.
Garnish with parsley.
Add vodka and reduced completely.
Fold in marinara sauce and heavy cream. Bring to a simmer
Cook ravioli according to packaging instructions.
Strain and gently toss ravioli in the pan with the sauce. Stir in fresh basil and Parmigiano Reggiano until well dispersed.
Garnish with parsley.