RICOTTA&SPINACH_RAVIOLI_BASIL_HAZELNUTS_mobile.jpg

RICOTTA & SPINACH RAVIOLI WITH BASIL AND HAZELNUTS

  • 10 min
  • Easy

RICOTTA & SPINACH RAVIOLI WITH BASIL AND HAZELNUTS

  • 10 min
  • Easy
RICOTTA & SPINACH RAVIOLI WITH BASIL AND HAZELNUTS
RICOTTA&SPINACH_RAVIOLI_BASIL_HAZELNUTS_desktop.jpg

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

portions
- +
  • 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.