PUMPKIN & ROASTED ONION RAVIOLI WITH BACON, CRISPY SAGE AND GOAT’S CHEESE
INGREDIENTS
- 1 pack Rana Pumpkin & Roasted Onion Ravioli
- 4 tbsp extra virgin olive oil + extra to drizzle
- 1 cup sage leaves
- 100 gr bacon cubed
- 60 gr goat’s cheese crumbled
- Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large frying pan over high heat. Add the sage and cook for 30 seconds or until the sage is crisp. Remove from the pan and set aside.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
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 between plates, drizzle very little extra oil and top with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
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 between plates, drizzle very little extra oil and top with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Pumpkin & Roasted Onion Ravioli
- 4 tbsp extra virgin olive oil + extra to drizzle
- 1 cup sage leaves
- 100 gr bacon cubed
- 60 gr goat’s cheese crumbled
- - Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large frying pan over high heat. Add the sage and cook for 30 seconds or until the sage is crisp. Remove from the pan and set aside.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
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 between plates, drizzle very little extra oil and top with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
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 between plates, drizzle very little extra oil and top with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
