INGREDIENTS
- 1 package Giovanni Rana Four Cheese Ravioli
- 4 Tbsp extra virgin olive oil + extra to drizzle
- 1 cup sage leaves
- 100 g bacon, cubed
- 60 g goat’s cheese, crumbled
- Salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large frying pan over high heat. Add the sage and fry for 30 seconds or until crisp. Remove from the pan and set aside.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
In the meantime, cook the ravioli in a large saucepan of salted boiling water according to package instructions and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with a tiny bit of oil and garnish with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
INGREDIENTS
- 1 package Giovanni Rana Four Cheese Ravioli
- 4 Tbsp extra virgin olive oil + extra to drizzle
- 1 cup sage leaves
- 100 g bacon, cubed
- 60 g goat’s cheese, crumbled
- - Salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large frying pan over high heat. Add the sage and fry for 30 seconds or until crisp. Remove from the pan and set aside.
Add the bacon to the pan and cook for 3–4 minutes or until lightly crispy.
In the meantime, cook the ravioli in a large saucepan of salted boiling water according to package instructions and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with reserved liquid and toss to combine.
Divide among plates, drizzle with a tiny bit of oil and garnish with the crumbled goat cheese, crispy sage and freshly ground black pepper to serve.
