Rana Products Used
Artichoke Ravioli in Garlic Oil
with Baby Spinach and Capers
1 - 12 oz. pkg. Giovanni Rana Artichoke Ravioli
¼ cup extra virgin olive oil
1 clove garlic, slightly crushed
pinch crushed red pepper
2 Tbs. capers, rinsed
2 cups fresh baby spinach
¼ cup Parmigiano Reggiano
Heat extra virgin olive oil over medium heat. Sauté whole garlic clove in oil until golden brown; about 3 minutes. Remove garlic and discard. Add crushed red pepper, capers, and baby spinach to the pan with a pinch of kosher salt.
In the meantime, prepare Giovanni Rana Artichoke Ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli to pan and toss gently to incorporate. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency.
Add Parmigiano, toss gently and plate.
***Alternately, try this recipe with Giovanni Rana Chicken Rosemary Ravioli.