INGREDIENTS
- 1 package Giovanni Rana Mushroom Ravioli
- 4 Tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic, crushed
- 2 rosemary sprigs
- 100 g sausage, casings removed and crumbled
- 0.25 cup white wine
- 80 g Roquefort, crumbled
- Salt and pepper to taste
START COOKING
Heat the oil and garlic in a large pan and sauté for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and cook over medium-high heat for 5 minutes until slightly crisp. Splash with the wine and let it bubble away. Season with pepper. Discard the garlic.
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 the reserved liquid and toss to combine.
Divide among plates, garnish with the crumbled Roquefort and freshly ground black pepper and serve.
INGREDIENTS
- 1 package Giovanni Rana Mushroom Ravioli
- 4 Tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic, crushed
- 2 rosemary sprigs
- 100 g sausage, casings removed and crumbled
- 0.25 cup white wine
- 80 g Roquefort, crumbled
- - Salt and pepper to taste
START COOKING
Heat the oil and garlic in a large pan and sauté for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and cook over medium-high heat for 5 minutes until slightly crisp. Splash with the wine and let it bubble away. Season with pepper. Discard the garlic.
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 the reserved liquid and toss to combine.
Divide among plates, garnish with the crumbled Roquefort and freshly ground black pepper and serve.
