FOUR CHEESE RAVIOLI WITH BROCCOLI, SPECK AND ROASTED TOMATOES
INGREDIENTS
- 1 pack Rana Four Cheese Ravioli
- 350 gr broccoli trimmed and cut into florets
- 260 gr cherry tomatoes halved
- 80 gr speck sliced and torn
- 2 cloves garlic crushed
- 4 tbsp extra virgin olive oil plus extra to serve
- Salt and pepper to taste
METHOD
Blanch the broccoli florets in salted boiling water for 2 minutes, drain and set aside.
Heat 2 tbsp of the oil in a large skillet. Add the speck and sauté 2-3 minutes until crispy. Remove speck from the pan with a slotted spoon and set aside.
Add 2 tbsp of the oil and garlic to the skillet and cook for 2 minutes until fragrant. Add broccoli florets and cook on medium high heat for 2-3 minutes; add cherry tomatoes and cook 2-3 more minutes. Season with a bit of salt (speck is already salty, be careful!) and pepper to taste and return speck back to the pan.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with little extra oil and serve.
Heat 2 tbsp of the oil in a large skillet. Add the speck and sauté 2-3 minutes until crispy. Remove speck from the pan with a slotted spoon and set aside.
Add 2 tbsp of the oil and garlic to the skillet and cook for 2 minutes until fragrant. Add broccoli florets and cook on medium high heat for 2-3 minutes; add cherry tomatoes and cook 2-3 more minutes. Season with a bit of salt (speck is already salty, be careful!) and pepper to taste and return speck back to the pan.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with little extra oil and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Four Cheese Ravioli
- 350 gr broccoli trimmed and cut into florets
- 260 gr cherry tomatoes halved
- 80 gr speck sliced and torn
- 2 cloves garlic crushed
- 4 tbsp extra virgin olive oil plus extra to serve
- - Salt and pepper to taste
METHOD
Blanch the broccoli florets in salted boiling water for 2 minutes, drain and set aside.
Heat 2 tbsp of the oil in a large skillet. Add the speck and sauté 2-3 minutes until crispy. Remove speck from the pan with a slotted spoon and set aside.
Add 2 tbsp of the oil and garlic to the skillet and cook for 2 minutes until fragrant. Add broccoli florets and cook on medium high heat for 2-3 minutes; add cherry tomatoes and cook 2-3 more minutes. Season with a bit of salt (speck is already salty, be careful!) and pepper to taste and return speck back to the pan.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with little extra oil and serve.
Heat 2 tbsp of the oil in a large skillet. Add the speck and sauté 2-3 minutes until crispy. Remove speck from the pan with a slotted spoon and set aside.
Add 2 tbsp of the oil and garlic to the skillet and cook for 2 minutes until fragrant. Add broccoli florets and cook on medium high heat for 2-3 minutes; add cherry tomatoes and cook 2-3 more minutes. Season with a bit of salt (speck is already salty, be careful!) and pepper to taste and return speck back to the pan.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with little extra oil and serve.
