Basil & Ricotta Ravioli with Tomato Sauce
Jul
We know simplicity often wins. Therefore, this week, one of our suggestions is a classic dish that combines very simple yet distinctive flavours from the Mediterranean cuisine. Our Basil & Ricotta Ravioli are made following a simple recipe that blends together simple ingredients - creamy Ricotta Cheese, Fresh Basil and Italian Hard Cheese all seasoned with salt and black pepper. We do not add any flavour enhancer so we can promise you that the taste you will experience comes solely from the raw ingredients we use. To keep simplicity to the dish we pair this ravioli with our Artisan Tomato Sauce made in our kitchen, where our Chefs slowly cook Tomato sauce with Fresh Basil, Onions and Garlic.
The result is a very fresh combination with a delicate flavour.
INGREDIENTS
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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE
By clicking the below button you will add to the basket:
- 1 x 250g La Tua Pasta Ravioli Basil & Ricotta
- 1 x 270g Artisan Tomato Sauce
- 1 x 30g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
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METHOD
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.
Bring the water to a gentle boil and put in the Ravioli
Cook for 3 – 4 and a half minutes depending on preference
Gently heat the tomato sauce in a frying pan without burning and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the ravioli with the tomato sauce, plate and garnish with Parmesan
Buon Appetito!
Ingredients
Directions
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.
Bring the water to a gentle boil and put in the Ravioli
Cook for 3 – 4 and a half minutes depending on preference
Gently heat the tomato sauce in a frying pan without burning and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the ravioli with the tomato sauce, plate and garnish with Parmesan
Buon Appetito!