FOUR CHEESE RAVIOLI KALE, OLIVES, AND CAPERS
INGREDIENTS
- 1 pack Rana 4 Cheese ravioli
- 40 g butter
- 30 g green pitted olives
- 20 g desalted capers
- 50 g mixed kale
- salt and pepper
METHOD
Cook the ravioli in salted boiling water for 4 minutes. In the meantime, melt the butter in a pan with olives and capers. Preheat the oven to 200°C. Cut the kale leaves into 2 cm pieces and place in the oven until crispy. During the last minute of cooking the pasta, place the remaining kale in the water with the pasta, drain pasta and pour in the sauce and mix gently. Serve in a serving plate and garnish with the crispy kale.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana 4 Cheese ravioli
- 40 g butter
- 30 g green pitted olives
- 20 g desalted capers
- 50 g mixed kale
- - salt and pepper
METHOD
Cook the ravioli in salted boiling water for 4 minutes. In the meantime, melt the butter in a pan with olives and capers. Preheat the oven to 200°C. Cut the kale leaves into 2 cm pieces and place in the oven until crispy. During the last minute of cooking the pasta, place the remaining kale in the water with the pasta, drain pasta and pour in the sauce and mix gently. Serve in a serving plate and garnish with the crispy kale.
