Rana Products Used
with Sicilian-style Citrus Glazed Vegetables
1 – 12 oz. pkg. Giovanni Rana® Artichoke Ravioli
2 Tbs. extra virgin olive oil
1 Tbs. unsalted butter
1 cup Brussels sprouts, trimmed and tough outer leaves removed, halved
½ medium onion, thinly sliced
1 cup carrots, cut into a size similar to Brussels sprouts
1 cup cauliflower florets, cut into a size similar to Brussels sprouts
6 fresh sage leaves
1/2 cup dry white wine
1/2 cup orange juice
1/2 cup vegetable stock
1/4 cup Parmigiano Reggiano, grated + more to finish
kosher salt, to taste
Brown the cut side of the Brussels sprouts with the extra virgin olive oil in a large skillet over medium/high heat; about 3 minutes. Add onions, carrots, cauliflower, sage, butter, and a generous pinch of kosher salt. Reduce heat to medium and sauté until starting to soften but not completely cooked through; about 6 – 7 mins.
Add white wine to the pan and increase heat to med/high. Reduce wine by ¾ and add orange juice, vegetable stock, and 1/4 cup Parmigiano Reggiano. Reduce liquid to a sauce-like consistency; about 5 – 6 mins.
In the meantime, prepare 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.
Plate and finish with more Parmigiano Reggiano.