RICOTTA & SPINACH RAVIOLI WITH CHERRY TOMATOES
INGREDIENTS
- 1 pack of RICOTTA & SPINACH RAVIOLI
- 120 g cherry tomatoes
- 1 garlic clove
- 1 bunch of basil leaves
- extra virgin olive oil
- salt and Pepper
METHOD
Cut the garlic clove in half and use it to rub the inside of a bowl. Rinse the cherry tomatoes, dice them, collecting their juice, and place them in the bowl. Season with salt, pepper, and olive oil, then let them marinate for about 10 minutes. Drop the ravioli into boiling, lightly salted water; drain them after the time indicated on the package and transfer them to the bowl. Mix well and finish with a handful of basil leaves.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack of RICOTTA & SPINACH RAVIOLI
- 120 g cherry tomatoes
- 1 garlic clove
- 1 bunch of basil leaves
- - extra virgin olive oil
- - salt and Pepper
METHOD
Cut the garlic clove in half and use it to rub the inside of a bowl. Rinse the cherry tomatoes, dice them, collecting their juice, and place them in the bowl. Season with salt, pepper, and olive oil, then let them marinate for about 10 minutes. Drop the ravioli into boiling, lightly salted water; drain them after the time indicated on the package and transfer them to the bowl. Mix well and finish with a handful of basil leaves.
