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
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.