Rana Products Used
Chicken Rosemary Ravioli in Alfredo
with Sautéed Spinach
1 – 12 oz. pkg. Giovanni Rana Chicken Rosemary Ravioli
1 – 10 oz. pkg. Giovanni Rana Alfredo
1 Tbs. extra virgin olive oil
2 packed cups fresh baby spinach
Parmigiano Reggiano, grated or shaved
Heat extra virgin olive oil over high heat until it shimmers. Add spinach to the pan with a generous pinch of kosher salt. Sauté until just wilted; less than a minute. Remove spinach to a plate and wipe out pan. Add Alfredo to pan and warm over medium heat.
In the meantime, prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water. When done, add ravioli to Alfredo and gently toss. If necessary, add enough cooking water to the pan to achieve a loose consistency.
Plate ravioli and top with sautéed spinach. Finish with Parmigiano Reggiano.
***Alternately, try this recipe with Giovanni Rana Artichoke Ravioli.