INGREDIENTS
- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 1 jar Marinara Sauce
- 2 Tbsp extra virgin olive oil
- 4 anchovy fillets, rinsed (optional)
- 1 cup pitted black olives, roughly chopped
- 3 Tbsp capers, strained and rinsed
- A pinch of crushed red pepper flakes
START COOKING
Heat the olive oil in a large skillet over medium heat. Add the anchovies (if using), olives and capers and sauté, stirring occasionally, until the anchovies dissolve or the capers lose some of their liquid, 3–4 minutes. Add the Marinara sauce to the pan and bring to a simmer.
In the meantime, prepare the ravioli according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to coat, adding cooking water to the pan a little at a time if needed to obtain a sauce-like consistency.
Divide among plates and garnish with a drizzle of extra virgin olive oil and the red pepper flakes.
INGREDIENTS
- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 1 jar Marinara Sauce
- 2 Tbsp extra virgin olive oil
- 4 anchovy fillets, rinsed (optional)
- 1 cup pitted black olives, roughly chopped
- 3 Tbsp capers, strained and rinsed
- - A pinch of crushed red pepper flakes
START COOKING
Heat the olive oil in a large skillet over medium heat. Add the anchovies (if using), olives and capers and sauté, stirring occasionally, until the anchovies dissolve or the capers lose some of their liquid, 3–4 minutes. Add the Marinara sauce to the pan and bring to a simmer.
In the meantime, prepare the ravioli according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to coat, adding cooking water to the pan a little at a time if needed to obtain a sauce-like consistency.
Divide among plates and garnish with a drizzle of extra virgin olive oil and the red pepper flakes.
