COUNTRYSIDE RAVIOLI
INGREDIENTS
- 1 Pack Of Tomato & Mozzarella Ravioli
- 2 Tbsp Olive Oil
- 1 Garlic Clove, Bashed
- 10 g White Breadcrumbs
- 200 g Cherry Tomatoes, Halved
- 100 g Sugar Snap Peas, Chopped
- 5 g Basil
- Salt & Pepper (To Taste)
METHOD
Make the garlic breadcrumbs:
◯ Heat 2 tbsp olive oil in a frying pan with 1 bashed garlic clove.
◯ Add 10g white breadcrumbs and gently fry for 6–7 minutes, stirring occasionally, until golden and crisp.
◯ Remove the breadcrumbs and drain on kitchen paper. Discard the garlic.
Cook the pasta and vegetables:
◯ Bring a pot of salted water to a boil.
◯ Add the Ravioli and simmer for 2 minutes.
◯ Drain and toss with the remaining garlic-infused oil, 200g halved cherry tomatoes, and 100g chopped sugar snap peas.
Finish the dish:
◯ Top with 5g of torn basil leaves and the crispy garlic breadcrumbs. Season and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Tomato & Mozzarella Ravioli
- 2 Tbsp Olive Oil
- 1 Garlic Clove, Bashed
- 10 g White Breadcrumbs
- 200 g Cherry Tomatoes, Halved
- 100 g Sugar Snap Peas, Chopped
- 5 g Basil
- - Salt & Pepper (To Taste)
METHOD
Make the garlic breadcrumbs:
◯ Heat 2 tbsp olive oil in a frying pan with 1 bashed garlic clove.
◯ Add 10g white breadcrumbs and gently fry for 6–7 minutes, stirring occasionally, until golden and crisp.
◯ Remove the breadcrumbs and drain on kitchen paper. Discard the garlic.
Cook the pasta and vegetables:
◯ Bring a pot of salted water to a boil.
◯ Add the Ravioli and simmer for 2 minutes.
◯ Drain and toss with the remaining garlic-infused oil, 200g halved cherry tomatoes, and 100g chopped sugar snap peas.
Finish the dish:
◯ Top with 5g of torn basil leaves and the crispy garlic breadcrumbs. Season and serve.