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
Changing servings will update the ingredient list below.
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