INGREDIENTS
- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 4 Tbsp extra virgin olive oil
- 0.5 cup sliced almonds
- 3 Tbsp chopped parsley, plus more for garnish
- 0.5 cup finely grated Pecorino Romano cheese, plus more for garnish
- kosher salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large skillet over medium heat. Add the almonds and toast, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the ravioli according to the package directions and strain, reserving ½ cup of the pasta cooking water.
Add the strained ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water a tablespoon at a time to loosen the sauce, if needed.
Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and garnish with additional cheese and parsley.
INGREDIENTS
- 1 package Giovanni Rana Ricotta & Spinach Ravioli
- 4 Tbsp extra virgin olive oil
- 0.5 cup sliced almonds
- 3 Tbsp chopped parsley, plus more for garnish
- 0.5 cup finely grated Pecorino Romano cheese, plus more for garnish
- - kosher salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large skillet over medium heat. Add the almonds and toast, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the ravioli according to the package directions and strain, reserving ½ cup of the pasta cooking water.
Add the strained ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water a tablespoon at a time to loosen the sauce, if needed.
Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and garnish with additional cheese and parsley.
