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Pasta - Ricotta Ravioli

6 each ricotta raviolis

1/4 tsp garlic, minced

pinch chili flakes

3 oz. broccolini, blanched

1 Tbsp olive oil

2 Tbsp cherry tomatoes, cut in half

1 Tbsp toasted pine nuts

3 Tbsp basil vinaigrette

1 Tbsp parmesan, grates

  • drop the raviolis into the pasta cooker with salted water.
  • saute garlic, chili flakes, and broccolini in olive oil over medium heat.
  • add tomatoes and pine nuts to the pan mixing to incorporate
  • in a separate pan, warm basil vinaigrette over low heat.
  • one the raviolis float to the top of the water, drain well and transfer to the pan with the basil vinaigrette and toss with parmesan.
  • arrange the raviolis on the plate.
  • top raviolis with broccolini ragout.

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