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Ravioli with flaked almonds

The joy of Italian cooking is its simplicity. This recipe calls for just three ingredients to add to a pack of our Italian Indulgence Crumbly Ricotta, Shredded Spinach and Mascarpone Ravioli. 

Serves 2
  • 25g of butter
  • Parmigiano Reggiano
  • 15g of flaked almonds
  1. Gently place the Giovanni Rana Italian Indulgence Crumbly Ricotta, Shredded Spinach and Mascarpone Large Ravioli"in salted, boiling water using a spoon and cook for 2 mins. 

  2. In a separate pan melt the butter. 

  3. Drain the ravioli and add to the melted butter.

  4. Cook for a few seconds until the pasta has absorbed a little of the butter.

  5. Serve in a dish topped with shavings of Parmigiano Reggiano and scatter over the flaked almonds.

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