Rana Products Used

Spinaci e Ricotta Ravioli

with Tomatoes and Green Beans

1 – 12 oz. pkg. Giovanni Rana Spinaci e Ricotta Ravioli
2 Tbs. extra virgin olive oil
1 clove garlic, slightly crushed
1 ½ cup blanched fresh, or frozen green beans
¾ cup fresh or canned tomatoes, diced
small pinch crushed red pepper
kosher salt
¼ cup  Parmigiano Reggiano
8-10 basil leaves, cut into strips

Heat extra virgin olive oil in a sauté pan over medium heat.  Sauté garlic clove in oil until golden brown; about 2 – 3 minutes.  Remove garlic and discard.  Add green beans, tomatoes, and crushed red pepper and toss to coat.  Raise heat to med/high and warm the vegetables through.  Season to taste with kosher salt.

In the meantime, prepare Giovanni Rana Spinaci e Ricotta Ravioli according to package instructions and drain, reserving ½ cup of cooking water.  Add ravioli to pan and toss gently to incorporate.  If necessary, add enough cooking water to the pan to achieve a loose consistency.  

Add basil, toss, and plate.

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