RAVIOLI WITH PROSCIUTTO DI PARMA & PARMIGIANO REGGIANO WITH SEARED CHERRY TOMATOES
INGREDIENTS
- 1 pack of Ravioli With Prosciutto Di Parma & Parmigiano Reggiano
- 80 g of cherry tomatoes
- 1 clove of garlic
- Extra virgin olive oil
- 20 g of butter
- Salt
- Pepper
METHOD
Crush the garlic clove and sauté it in a pan with a drizzle of olive oil. Remove the garlic and add the halved cherry tomatoes. Cook on high heat for a couple of minutes, adding a pinch of salt and pepper. Remove the garlic clove.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan with the tomatoes. Toss, adding a knob of butter and a few spoonfuls of pasta cooking water.
Finish with a few basil leaves and more pepper to taste.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan with the tomatoes. Toss, adding a knob of butter and a few spoonfuls of pasta cooking water.
Finish with a few basil leaves and more pepper to taste.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack of Ravioli With Prosciutto Di Parma & Parmigiano Reggiano
- 80 g of cherry tomatoes
- 1 clove of garlic
- - Extra virgin olive oil
- 20 g of butter
- - Salt
- - Pepper
METHOD
Crush the garlic clove and sauté it in a pan with a drizzle of olive oil. Remove the garlic and add the halved cherry tomatoes. Cook on high heat for a couple of minutes, adding a pinch of salt and pepper. Remove the garlic clove.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan with the tomatoes. Toss, adding a knob of butter and a few spoonfuls of pasta cooking water.
Finish with a few basil leaves and more pepper to taste.
Cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan with the tomatoes. Toss, adding a knob of butter and a few spoonfuls of pasta cooking water.
Finish with a few basil leaves and more pepper to taste.