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
Changing servings will update the ingredient list below.
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.
