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A classic pairing — real spinach folded into a rich ricotta filling, seasoned simply with salt, pepper, and parsley. A dependable, crowd-pleasing ravioli that works with almost any sauce you'd put on it.
Net weight: 16 oz (454 g) Cooking time: Boil 5 minutes. Keep frozen until ready to cook.
A comforting, restaurant-style ravioli dish. Serves 3–4.
Ingredients
1 package Spinach Cheese Ravioli
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 cups Tomato Burgundy sauce
1/2 cup heavy cream
1/4 cup grated parmesan
Fresh basil, chopped
Instructions
Cook the ravioli according to the package directions above, then drain gently.
While the ravioli cook, warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, until fragrant.
Stir in the sauce and cream, and simmer 4–5 minutes, until slightly thickened.
Gently fold in the drained ravioli, coating them in the sauce.
Top with parmesan and fresh basil, and serve immediately
A classic pairing — real spinach folded into a rich ricotta filling, seasoned simply with salt, pepper, and parsley. A dependable, crowd-pleasing ravioli that works with almost any sauce you'd put on it.
Net weight: 16 oz (454 g) Cooking time: Boil 5 minutes. Keep frozen until ready to cook.
A comforting, restaurant-style ravioli dish. Serves 3–4.
Ingredients
1 package Spinach Cheese Ravioli
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 cups Tomato Burgundy sauce
1/2 cup heavy cream
1/4 cup grated parmesan
Fresh basil, chopped
Instructions
Cook the ravioli according to the package directions above, then drain gently.
While the ravioli cook, warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, until fragrant.
Stir in the sauce and cream, and simmer 4–5 minutes, until slightly thickened.
Gently fold in the drained ravioli, coating them in the sauce.
Top with parmesan and fresh basil, and serve immediately