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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.