Rana Products Used
Spinaci e Ricotta Ravioli
with Ricotta & Walnuts
1 – 12 oz. pkg. Giovanni Rana® Spinaci e Ricotta Ravioli
½ cup walnuts, coarsely chopped
3 Tbs. unsalted butter
¼ cup Parmigiano Reggiano
1 tsp. fresh oregano or marjoram leaves
½ cup fresh ricotta, drained
Toast walnuts in a dry sauté pan over med/high heat, tossing often, until fragrant. Remove nuts to a cool dish. When cool, finely chop half of the walnuts.
In the meantime, melt butter in a sauté pan over medium heat and add the finely chopped walnuts. Prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli to the pan along with Parmigiano Reggiano and herbs and toss gently.
Plate ravioli and finish with coarsely chopped walnuts and dollops of fresh ricotta.