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Ravioli Romano



RAVIOLI ROMANO
Biaggi's Ristorante Italiano Restaurant Recipe

16 ounces frozen beef ravioli
1/4 cup unsalted butter
1 tablespoon fresh sage, rough chopped
1 teaspoon salt and pepper
1 tablespoon parsley, chopped
1/2 cup chicken broth
1/2 cup red pasta sauce
1/4 cup pine nuts, toasted
1/2 cup fresh spinach, julienned
2 tablespoons Asiago cheese, grated

Place the butter in a large saute pan over medium high heat, cook until it turns the color of dark brown sugar (but not burnt). Add the sage, salt, pepper and parsley and stir well. Add the chicken broth, red sauce and pine nuts. Bring to a boil. Remove from heat, cover and set aside.

Prepare the ravioli according to directions on package, drain 90% of water; add the sauce and
spinach to the ravioli, toss together over high heat for 20 to 30 seconds. Taste for correct seasoning. Gently place the ravioli and sauce on a large platter, garnish with Asiago cheese and serve.
Makes 3-4 servings.

1 comment:

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