CHICKEN&ROASTEDGARLIC_RAVIOLI_BASIL_PARMIGIANOBASKET_mobile.jpg

CHICKEN & ROASTED GARLIC RAVIOLI WITH BASIL IN A PARMIGIANO BASKET

  • 15 min
  • Easy

CHICKEN & ROASTED GARLIC RAVIOLI WITH BASIL IN A PARMIGIANO BASKET

  • 15 min
  • Easy
CHICKEN & ROASTED GARLIC RAVIOLI WITH BASIL IN A PARMIGIANO BASKET
CHICKEN&ROASTEDGARLIC_RAVIOLI_BASIL_PARMIGIANOBASKET_desktop.jpg

INGREDIENTS

  • 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 1 cup Parmigiano Reggiano cheese, grated
  • fresh basil leaves
  • Salt and pepper to taste

START COOKING

In a non-stick pan, melt a handful (about ½ cup) of Parmigiano Reggiano until it starts to bubble. Using a bowl or mug as a mold, remove melted cheese from pan and pour directly over the mold. While it’s still hot, shape into the desired form using your hands. Let cool and harden.

In the meantime, cook the ravioli according to package instructions and strain. Add the strained ravioli to a skillet with basil leaves and toss, adding a little of the 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 grated Parmigiano Reggiano.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 1 cup Parmigiano Reggiano cheese, grated
  • - fresh basil leaves
  • - Salt and pepper to taste

START COOKING

In a non-stick pan, melt a handful (about ½ cup) of Parmigiano Reggiano until it starts to bubble. Using a bowl or mug as a mold, remove melted cheese from pan and pour directly over the mold. While it’s still hot, shape into the desired form using your hands. Let cool and harden.

In the meantime, cook the ravioli according to package instructions and strain. Add the strained ravioli to a skillet with basil leaves and toss, adding a little of the 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 grated Parmigiano Reggiano.