Mushroom Ravioli with Toasted Almonds
10-15
min
cooking time
2-3
servings
easy
difficulty

Mushroom Ravioli with Toasted Almonds

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Ingredients

  • One 10-ounce package Giovanni Rana Mushroom Ravioli
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup sliced almonds
  • 3 tablespoons chopped parsley, plus more for garnish
  • 1/2 cup finely grated Pecorino Romano cheese, plus more for garnish
  • kosher salt and freshly ground black pepper to taste
10-15
min
cooking time
2-3
servings
easy
difficulty

Preparation

Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.

Add the drained Ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed.

Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and top with additional cheese and parsley.


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