AUTUMN CRUNCH RAVIOLI
INGREDIENTS
- 1 Pack Of Butternut Squash, Onion & Sage Ravioli
- 150 g Cavolo Nero, Chopped
- 1 Tbsp Olive Oil
- 30 g Gorgonzola (Or Goat’s Cheese), Crumbled
- 10 g Toasted Walnuts
- 5 g Thyme Leaves
- Salt & Pepper (To Taste)
METHOD
Prep Cavolo Nero:
◯ Strip the leaves from the stalks and discard the tough stems.
◯ Slice the leaves into ribbons.
Cook the greens:
◯ Heat 1 tbsp olive oil in a large frying pan.
◯ Add the Cavolo Nero and sauté for 4–5 minutes until just tender.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Ravioli and simmer for 2 minutes.
◯ Drain well.
Finish the dish:
◯ Toss the warm Ravioli with the sautéed Cavolo Nero.
◯ Top with 30g crumbled Gorgonzola (or goat’s cheese), 10g toasted walnuts, and 5g thyme leaves.
◯ Season to taste and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Butternut Squash, Onion & Sage Ravioli
- 150 g Cavolo Nero, Chopped
- 1 Tbsp Olive Oil
- 30 g Gorgonzola (Or Goat’s Cheese), Crumbled
- 10 g Toasted Walnuts
- 5 g Thyme Leaves
- - Salt & Pepper (To Taste)
METHOD
Prep Cavolo Nero:
◯ Strip the leaves from the stalks and discard the tough stems.
◯ Slice the leaves into ribbons.
Cook the greens:
◯ Heat 1 tbsp olive oil in a large frying pan.
◯ Add the Cavolo Nero and sauté for 4–5 minutes until just tender.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Ravioli and simmer for 2 minutes.
◯ Drain well.
Finish the dish:
◯ Toss the warm Ravioli with the sautéed Cavolo Nero.
◯ Top with 30g crumbled Gorgonzola (or goat’s cheese), 10g toasted walnuts, and 5g thyme leaves.
◯ Season to taste and serve.