PUMPKIN & ROASTED ONION RAVIOLI WITH TOASTED ALMONDS
INGREDIENTS
- 1 pack Rana Pumpkin & Roasted Onion Ravioli
- 6 tbsp extra virgin olive oil
- 0.75 cup sliced almonds
- 5 tbsp parsley, finely chopped
- 0.75 cup Pecorino Romano, finely chopped
- salt and pepper to taste
METHOD
Heat the oil in a large frying pan over medium heat. Add the almonds and cook, stirring, until golden and fragrant. Cook the ravioli according to package instructions, and then drain.
Mix the almonds, oil and parsley and toss in the ravioli. Add grated Pecorino Romano cheese to mixture and season with salt and pepper to taste.
Serve garnished with additional Pecorino Romano and fresh parsley.
Mix the almonds, oil and parsley and toss in the ravioli. Add grated Pecorino Romano cheese to mixture and season with salt and pepper to taste.
Serve garnished with additional Pecorino Romano and fresh parsley.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Pumpkin & Roasted Onion Ravioli
- 6 tbsp extra virgin olive oil
- 0.75 cup sliced almonds
- 5 tbsp parsley, finely chopped
- 0.75 cup Pecorino Romano, finely chopped
- - salt and pepper to taste
METHOD
Heat the oil in a large frying pan over medium heat. Add the almonds and cook, stirring, until golden and fragrant. Cook the ravioli according to package instructions, and then drain.
Mix the almonds, oil and parsley and toss in the ravioli. Add grated Pecorino Romano cheese to mixture and season with salt and pepper to taste.
Serve garnished with additional Pecorino Romano and fresh parsley.
Mix the almonds, oil and parsley and toss in the ravioli. Add grated Pecorino Romano cheese to mixture and season with salt and pepper to taste.
Serve garnished with additional Pecorino Romano and fresh parsley.