BURRATA AND ARRABBIATA RAVIOLI WITH BROCCOLI LEAVES
INGREDIENTS
- 1 pack Rana Italian Tour Burrata and Arrabbiata Ravioli
- 60 g cherry tomatoes
- 100 g broccoli leaves, cut into pieces
- 30 g olives, cut into small pieces
- 1 clove garlic
- Olive oil
- 1 tsp chopped thyme
- 1 onion, finely chopped
METHOD
Preheat oven to 170 degrees.
1. Place tomatoes, broccoli leaves, garlic and onions onto baking tray. Season with olive oil, salt & pepper and thyme. Bake in the oven for 40 minutes.
2. Bring pot of water to boil, add salt and cook ravioli according to pack instructions.
3. Drain ravioli and stir into vegetables, add some olive oil.
4. Serve with olives
1. Place tomatoes, broccoli leaves, garlic and onions onto baking tray. Season with olive oil, salt & pepper and thyme. Bake in the oven for 40 minutes.
2. Bring pot of water to boil, add salt and cook ravioli according to pack instructions.
3. Drain ravioli and stir into vegetables, add some olive oil.
4. Serve with olives
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Italian Tour Burrata and Arrabbiata Ravioli
- 60 g cherry tomatoes
- 100 g broccoli leaves, cut into pieces
- 30 g olives, cut into small pieces
- 1 clove garlic
- - Olive oil
- 1 tsp chopped thyme
- 1 onion, finely chopped
METHOD
Preheat oven to 170 degrees.
1. Place tomatoes, broccoli leaves, garlic and onions onto baking tray. Season with olive oil, salt & pepper and thyme. Bake in the oven for 40 minutes.
2. Bring pot of water to boil, add salt and cook ravioli according to pack instructions.
3. Drain ravioli and stir into vegetables, add some olive oil.
4. Serve with olives
1. Place tomatoes, broccoli leaves, garlic and onions onto baking tray. Season with olive oil, salt & pepper and thyme. Bake in the oven for 40 minutes.
2. Bring pot of water to boil, add salt and cook ravioli according to pack instructions.
3. Drain ravioli and stir into vegetables, add some olive oil.
4. Serve with olives
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