Cheese Ravioli all’Amatriciana



  • 1 tablespoon extra virgin olive oil
  • 6 ounces bacon or pancetta, chopped
  • generous pinch crushed red pepper flakes
  • one 15-ounce container Giovanni Rana Bolognese
  • One 20-ounce package Giovanni Rana Mozzarella Cheese Ravioli
  • ½ cup finely grated pecorino romano or Parmigiano Reggiano cheese, plus more for garnish
  • chopped fresh basil for garnish
cooking time


Heat the oil in a large skillet over medium heat. Add the bacon or pancetta and cook, stirring occasionally, until the fat is rendered. Drain and discard all but 1 tablespoon of the fat, add the crushed red pepper and bolognese, bring to a low simmer and cook, stirring occasionally 5 mins.

In the meantime prepare the ravioli according to package instructions, reserving 1/2 cup of the cooking water. Add the ravioli and cheese to the skillet and toss gently to coat, adding the pasta cooking water to the pan a little at a time as needed to loosen the sauce if needed.

Divide among bowls and garnish with basil and more cheese, if desired.

*This recipe can also be made with Giovanni Rana Chicken Mozzarella Tortelloni

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