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Chicken Rosemary Ravioli

with Zucchini
Ingredients:

1 – 12 oz. pkg. Giovanni Rana Chicken Rosemary Ravioli
3 Tbs. extra virgin olive oil
1 cup zucchini, sliced
2 cloves of garlic, slightly crushed but still whole
1/4 dry white wine
2 tsp. fresh parsley or mint (optional)
Parmigiano Reggiano, grated or shaved

Heat extra virgin olive oil over high heat until it shimmers.  Add zucchini to the pan, being careful not to splatter oil.  Cook zucchini, tossing occasionally until starting to brown but not completely softened.  Add garlic and continue to cook until fragrant.  Add white wine to the pan and reduce liquid by half.  Season to taste.  Remove garlic.

In the meantime, prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water.  When done, add ravioli and herbs to zucchini and gently toss.  If necessary, add enough cooking water to the pan to achieve a loose consistency.  

Plate and finish with Parmigiano Reggiano.

***Alternately, try this recipe with Giovanni Rana Artichoke Ravioli.