SPINACH & RICOTTA RAVIOLI, ROASTED TOMATOES & PARMESAN
INGREDIENTS
- 1 package Giovanni Rana Spinach & Ricotta Ravioli
- 250 g Cherry tomatoes halved
- 50 g Fresh baby spinach
- 0.5 tbsp Minced garlic
- 0.5 tsp Italian seasoning
- 2 tbsp Extra virgin olive oil
- Salt & pepper tt
- Grated Parmigiano Reggiano
START COOKING
In a bowl, mix cherry tomatoes with olive oil and 1 tbsp of minced garlic. Season with salt, pepper and Italian seasoning. Place tomatoes on a baking sheet and place tomatoes in the oven on a baking tray. Roast at 425 F for 15 minutes or until edges turn brown. Cook ravioli according to packaging instructions. Strain, serve and top ravioli with roasted tomatoes and fresh baby spinach leaves. Drizzle with extra virgin olive oil and freshly grated Parmigiano Reggiano.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
-
+
- 1 package Giovanni Rana Spinach & Ricotta Ravioli
- 250 g Cherry tomatoes halved
- 50 g Fresh baby spinach
- 0.5 tbsp Minced garlic
- 0.5 tsp Italian seasoning
- 2 tbsp Extra virgin olive oil
- - Salt & pepper tt
- - Grated Parmigiano Reggiano
START COOKING
In a bowl, mix cherry tomatoes with olive oil and 1 tbsp of minced garlic. Season with salt, pepper and Italian seasoning. Place tomatoes on a baking sheet and place tomatoes in the oven on a baking tray. Roast at 425 F for 15 minutes or until edges turn brown. Cook ravioli according to packaging instructions. Strain, serve and top ravioli with roasted tomatoes and fresh baby spinach leaves. Drizzle with extra virgin olive oil and freshly grated Parmigiano Reggiano.