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

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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
15-20
min
cooking time
2-3
servings
Easy
difficulty

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


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