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Spinaci e Ricotta Ravioli in Basil Pesto

with Chicken & Green Beans
Ingredients:

1 – 12 oz. pkg. Giovanni Rana Spinaci e Ricotta Ravioli
½ – 7 oz. pkg. Giovanni Rana Basil Pesto
1 cup fresh or frozen green beans
1 cup cherry tomatoes, halved and seasoned with kosher salt
Parmigiano Reggiano, grated or shaved

Prepare Giovanni Rana Spinaci e Ricotta Ravioli according to package instructions.  If using fresh green beans, add them to the water at the same time as ravioli.  If using frozen, add after two mins.  Drain ravioli and green beans, reserving ½ cup cooking water. 

When ravioli are done, in a cold pan or bowl, mix pesto with 1 oz. pasta cooking water.  Add ravioli, green beans, and cherry tomatoes and toss gently.  If necessary, add enough cooking water to achieve a sauce-like consistency.

Plate and finish with Parmigiano.

***Alternately, try this recipe with Giovanni Rana Chicken Rosemary Ravioli.