Bacon & Cheese Ravioli Puttanesca
15
min
cooking time
5
servings
Easy
difficulty

Bacon & Cheese Ravioli Puttanesca

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Ingredients

  • One 20-ounce package Giovanni Rana Cheese & Uncured Bacon Ravioli*
  • One 15-ounce container Giovanni Rana Marinara
  • 2 tablespoons extra virgin olive oil
  • 4 anchovy filets, rinsed (optional)
  • 1 cup pitted black olives, roughly chopped
  • 3 tablespoons capers, drained and rinsed
  • A pinch of crushed red pepper flakes
15
min
cooking time
5
servings
Easy
difficulty

Preparation

Heat the olive oil in a large skillet over medium heat. Add the anchovies (if using), olives and capers and sauté, stirring occasionally, until the anchovies disintegrate or the capers lose some of their liquid, 3 – 4 minutes. Add the Marinara to the pan and bring to a simmer.

In the meantime, prepare 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 to coat, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.

Divide among plates and finish with a drizzle of extra virgin olive oil and the red pepper flakes.

*This recipe can also be made with Giovanni Rana Mozzarella Cheese Ravioli


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