BURRATA AND ARRABBIATA RAVIOLI WITH ARRABBIATA SAUCE
INGREDIENTS
- 1 pack Rana Italian Tour Burrata and Arrabbiata Ravioli
- 300 g Passata
- 1 Garlic clove, minced
- 1 Tbsp Olive oil
- 1 tsp crushed red chili flakes
- 20 g hard bread, crumbled
- 50 g Eggplant, cut in cubes
METHOD
1. To make arrabbiata sauce; Heat olive oil in a saucepan over medium heat. Add garlic, chili flakes and some passata. Set aside.
2. Fry eggplant in a pan with extra oil, once golden put on a plate with paper towel to remove excess oil.
3. Heat oil in a pan, add some of the crumbled bread, once golden remove from heat.
4. Bring pot of water to boil, add salt and cook ravioli
INGREDIENTS
SERVINGS
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+
- 1 pack Rana Italian Tour Burrata and Arrabbiata Ravioli
- 300 g Passata
- 1 Garlic clove, minced
- 1 Tbsp Olive oil
- 1 tsp crushed red chili flakes
- 20 g hard bread, crumbled
- 50 g Eggplant, cut in cubes
METHOD
1. To make arrabbiata sauce; Heat olive oil in a saucepan over medium heat. Add garlic, chili flakes and some passata. Set aside.
2. Fry eggplant in a pan with extra oil, once golden put on a plate with paper towel to remove excess oil.
3. Heat oil in a pan, add some of the crumbled bread, once golden remove from heat.
4. Bring pot of water to boil, add salt and cook ravioli