Ingredients
- 1 pack (250g) Giovanni Rana Ravioli 4 Cheese
- 3 tbsp Sacla Wild Rocket Pesto
- 2 tbsp extra virgin olive oil
- 2 tbsp cooking cream (instead of heavy cream)
- Fresh basil leaves or coriander leaves (for garnish)
- Grated Parmigiano Reggiano cheese (for serving)
- Salt and pepper to taste
Method
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the Giovanni Rana Ravioli 4 Cheese and cook according to package instructions (around 3-4 minutes). Drain and set aside, reserving a small amount of pasta water.
- Prepare the Pesto Sauce: In a large pan over low heat, add the Sacla Wild Rocket Pesto and olive oil, stirring gently to combine. Stir in cooking cream for a creamy texture. Add a few tablespoons of the reserved pasta water to loosen the sauce slightly.
- Combine Ravioli and Sauce: Add the cooked ravioli to the pan with the pesto sauce. Toss gently to coat the ravioli evenly in the sauce.
- Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh Thai basil leaves or coriander leaves and a generous sprinkling of grated Parmigiano Reggiano cheese.
