RAVIOLI RICOTTA E SPINACI WITH SUGO ANTICO

Ravioli with ricotta and spinach is one of the most classic pastry-filled preparations with a filling that delivers a fresh and delicate flavor. Pure poetry for the palate.

Directions

  1. In a medium sauce pan, sauté crushed garlic clove with a bit of olive oil until golden.
  2. Pour in the jar Sugo Antico and add salt.
  3. Sauté for a few minutes and add the basil leaves.
  4. Cook the sauce until the desired consistency is reached.
  5. Bring a medium pot of water to a boil.
  6. Put in ravioli and cook them for about 4/5 minutes.
  7. Drain and pour them into the pan with the sauce, stirring until coated evenly.
  8. Drizzle olive oil on top and serve.

Buon Appetito!

Serves

5

Method

Boil

Time

20

Difficulty

3

Ingredients

• 250 gr Ravioli “Ricotta with Spinach”

• 250 gr Ravioli “Ricotta with Spinach”

• 180 gr Sugo Antico

• Garlic 1 clove (optional)

• Basil 5/6 leaves (optional)

• Salt

• Extra virgin olive oil