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Chicken Rosemary Ravioli in Alfredo

with Sautéed Spinach
Ingredients:

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
kosher salt
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.