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Italian Sausage Ravioli in Alfredo

with Asparagus & Breadcrumbs
Ingredients:

1 – 12 oz. pkg. Giovanni Rana Italian Sausage Ravioli
1 – 10 oz. pkg. Giovanni Rana Alfredo
2 Tbs. unsalted butter
3 Tbs. coarse breadcrumbs
kosher salt
12 asparagus spears, bottom 1/3 removed and discarded, ½” pieces
Parmigiano Reggiano, grated

Melt butter in a sauté pan over medium/high heat and add breadcrumbs.  Toast breadcrumbs until golden; about 3 – 5 mins.  Season with kosher salt.  Empty to a small ball and set aside.  Add Alfredo to pan and warm over medium heat.

In the meantime, prepare ravioli along with asparagus in the same water according to package instructions and drain, retaining ½ cup cooking water.  Add ravioli and asparagus to the Alfredo and toss to incorporate.  If necessary, add enough cooking water to retain a sauce-like consistency and toss again. 

Plate ravioli and finish with toasted breadcrumbs.

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