ITALIAN SAUSAGE RAVIOLI WITH BEANS, ROASTED TOMATOES AND BALSAMIC
INGREDIENTS
- 1 package Giovanni Rana Italian Sausage Ravioli
- 4 tablespoons of extra virgin olive oil
- 1 garlic clove
- 1 14-ounce canned cranberry beans, drained and rinsed
- 8 ounces of cherry tomatoes, halved
- 4 tablespoons of balsamic vinegar
- 1 sprig rosemary
- salt and pepper to taste
START COOKING
In a large skillet heat the extra virgin olive oil and crushed garlic clove over medium high heat, add cranberry beans and sauté for 3-4 minutes.
Add cherry tomatoes and rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste and stir. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, discard garlic clove, divide among plates and garnish with a turn of freshly ground black pepper.
Add cherry tomatoes and rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste and stir. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, discard garlic clove, divide among plates and garnish with a turn of freshly ground black pepper.
INGREDIENTS
portions
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- 1 package Giovanni Rana Italian Sausage Ravioli
- 4 tablespoons of extra virgin olive oil
- 1 garlic clove
- 1 14-ounce canned cranberry beans, drained and rinsed
- 8 ounces of cherry tomatoes, halved
- 4 tablespoons of balsamic vinegar
- 1 sprig rosemary
- - salt and pepper to taste
START COOKING
In a large skillet heat the extra virgin olive oil and crushed garlic clove over medium high heat, add cranberry beans and sauté for 3-4 minutes.
Add cherry tomatoes and rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste and stir. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, discard garlic clove, divide among plates and garnish with a turn of freshly ground black pepper.
Add cherry tomatoes and rosemary sprig and sauté 3 minutes longer. Season with balsamic vinegar, salt and pepper to taste and stir. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add Ravioli to the skillet, toss to combine, discard garlic clove, divide among plates and garnish with a turn of freshly ground black pepper.