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
- 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.
