Sunday Roast Ravioli
INGREDIENTS
- 1 Pack Of Roast Chicken Ravioli
- 60 g Baby Kale
- 4 Slices Bacon
- 1 Garlic Clove, Thinly Sliced
- 30 g Butter
- 2 Tbsp Double Cream
- Salt
- Pepper
METHOD
Make garlic brown butter:
◯ Sauté sliced garlic in butter over low heat until foamy and golden.
◯ Add kale and stir to wilt.
Crisp the bacon:
◯ Cook bacon until crisp, drain on paper.
Cook the pasta:
◯ Boil ravioli in salted water per instructions. Drain.
Finish the dish:
◯ Add ravioli to kale and butter with cream and a splash of pasta water.
◯ Season with pepper, top with bacon, and serve.
◯ Sauté sliced garlic in butter over low heat until foamy and golden.
◯ Add kale and stir to wilt.
Crisp the bacon:
◯ Cook bacon until crisp, drain on paper.
Cook the pasta:
◯ Boil ravioli in salted water per instructions. Drain.
Finish the dish:
◯ Add ravioli to kale and butter with cream and a splash of pasta water.
◯ Season with pepper, top with bacon, and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Roast Chicken Ravioli
- 60 g Baby Kale
- 4 Slices Bacon
- 1 Garlic Clove, Thinly Sliced
- 30 g Butter
- 2 Tbsp Double Cream
- - Salt
- - Pepper
METHOD
Make garlic brown butter:
◯ Sauté sliced garlic in butter over low heat until foamy and golden.
◯ Add kale and stir to wilt.
Crisp the bacon:
◯ Cook bacon until crisp, drain on paper.
Cook the pasta:
◯ Boil ravioli in salted water per instructions. Drain.
Finish the dish:
◯ Add ravioli to kale and butter with cream and a splash of pasta water.
◯ Season with pepper, top with bacon, and serve.
◯ Sauté sliced garlic in butter over low heat until foamy and golden.
◯ Add kale and stir to wilt.
Crisp the bacon:
◯ Cook bacon until crisp, drain on paper.
Cook the pasta:
◯ Boil ravioli in salted water per instructions. Drain.
Finish the dish:
◯ Add ravioli to kale and butter with cream and a splash of pasta water.
◯ Season with pepper, top with bacon, and serve.