FOUR CHEESE RAVIOLI WITH BROCCOLI, SPECK AND ROASTED TOMATOES

  • 15
  • easy

FOUR CHEESE RAVIOLI WITH BROCCOLI, SPECK AND ROASTED TOMATOES

  • 15
  • easy
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.

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.