Rana Products Used
Chicken Rosemary Ravioli
with Grilled Summer Vegetables
1 – 12 oz. pkg. Giovanni Rana® Chicken Rosemary Ravioli
12 asparagus spears, bottom 1/3 removed
2 ears fresh corn, shucked
4 – ¼” thick crosswise slices red onion, careful to keep layers together
1/2 cup cherry tomatoes
3 Tbs. extra virgin olive oil + more for coating vegetables
2 Tbs. hand-torn parsley leaves, mostly kept whole
drizzle quality Balsamic vinegar
Parmigiano Reggiano, shaved to finish
Heat a grill or grill pan over medium/high heat. Lightly coat asparagus, corn, onion slices, and tomatoes with extra virgin olive oil. Grill until asparagus and corn are marked and al dente, and onion is soft; about 5 - 7 mins. Tomatoes can be cooked until starting to blister in a grill pan or in a sauté pan set directly on the grill.
Cut asparagus in half and place in a mixing bowl. Cut corn kernels from the cob and place in the bowl. Roughly chop red onion and add to bowl along with tomatoes and parsley. Season with kosher salt and a drizzle of extra virgin olive oil.
Prepare ravioli according to package instructions and drain. Toss gently in a bowl with 3 Tbs. extra virgin olive oil. Plate ravioli first and top with grilled vegetable salad. Finish with shaved Parmigiano Reggiano and a drizzle of quality Balsamic vinegar.