Fresh Ricotta & Spinach Ravioli “Puttanesca”
- Olivieri® Classic Marinara 300 ml
- Olivieri® Fresh Ricotta & Spinach Ravioli 300 g
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup sliced black olives
- Parsley coarsely chopped
- Grated parmesan
SAUTÉ onions in hot oil until translucent (2- 3 minutes), then add garlic and olives and cook for another 2-3 minutes.
POUR in Olivieri® Classic Marinara and stir. Reduce heat to low and simmer.
ENJOY the lovely aromas floating through your kitchen (15 seconds).
BOIL Olivieri® Fresh Ricotta & Spinach Ravioli until perfectly tender (3-4 minutes). Drain pronto.
TOP with sauce, chopped parsley and grated cheese
Get tangier by adding capers & chopped anchovies when sautéing.
With its origins in Italy, this pasta dish is a rich and delicious meal. Prepare restaurant quality taste at home using Olivieri® Fresh Ricotta & Spinach Ravioli in a Classic Marinara Sauce flavoured with sautéed onion, garlic and black olives. As the pasta is fresh, it cooks up in minutes, so your family or guests won’t believe you put this simple yet sophisticated meal together in just 30 minutes.
While the original Puttanesca sauce recipe calls for capers and anchovies, feel free to leave them out for a completely vegetarian meal or sauté them along with the vegetables. The black olives can also be substituted for Spanish, Italian or Greek Kalamata olives for extra flavour. One step that cannot be missed is topping with grated Parmesan cheese and fresh parsley.
Serve alongside garlic bread, roasted vegetables or a light green salad to complete the spread and serve for an intimate dinner for two, or double it for a family dinner.
More Ravioli Recipes
Ready to try another pasta dish with stuffed ravioli? Trust Olivieri® to provide delicious tasting fresh pasta products like ravioli and sauces with ease. You’ll enjoy this Spinach Ravioli with Italian Sausage & Mushrooms or a rich and creamy meatless dish of Butternut Squash Ravioli with Brown Butter and Sage.