INGREDIENTS
- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 4 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 0.5 cup chopped hazelnuts
- Fresh basil leaves
- Salt and pepper to taste
START COOKING
Heat the oil in a large skillet over medium heat. Add the hazelnuts and cook, stirring, until golden and fragrant, 5-6 minutes. Remove from heat.
In the meantime, cook the ravioli according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the strained ravioli to the skillet with the hazelnuts, add the basil leaves and toss, adding a little pasta cooking water to loosen the sauce, if needed. Season with salt and pepper to taste. Divide among plates and garnish with additional basil leaves and hazelnuts.
INGREDIENTS
Changing servings will update the ingredient list below.- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 4 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 0.5 cup chopped hazelnuts
- - Fresh basil leaves
- - Salt and pepper to taste
START COOKING
Heat the oil in a large skillet over medium heat. Add the hazelnuts and cook, stirring, until golden and fragrant, 5-6 minutes. Remove from heat.
In the meantime, cook the ravioli according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the strained ravioli to the skillet with the hazelnuts, add the basil leaves and toss, adding a little pasta cooking water to loosen the sauce, if needed. Season with salt and pepper to taste. Divide among plates and garnish with additional basil leaves and hazelnuts.
