Spinach & Ricotta Ravioli with Tomatoes and Green Beans
- 15-20
- min
cooking time
- 2-3
- servings
- Easy
- difficulty
Spinach & Ricotta Ravioli with Tomatoes and Green Beans
Spinach & Ricotta Ravioli with Tomatoes and Green Beans
Ingredients
- One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, slightly crushed
- 1 ½ cup green beans (blanched if fresh), cut into 2-inch lengths
- ¾ cup fresh or canned tomatoes, diced
- Small pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- ¼ cup grated Parmigiano Reggiano
- 8-10 basil leaves, sliced
Preparation
Heat the oil in a large skillet over medium heat. Add the garlic and sauté until golden brown, 2 – 3 minutes; remove and discard the garlic. Add the green beans, tomatoes and pepper flakes and toss to coat. Raise heat to medium-high and warm the vegetables through; season with salt and pepper to taste.
In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss, then add the cheese and gently toss again. Add the reserved pasta cooking water a little at a time to loosen the sauce as needed.
Divide the pasta among plates and garnish with the basil.
*This recipe can also be made with Giovanni Rana Chicken & Cheese Ravioli
