Spinach Ricotta Ravioli with Garlic Ghee Aglio Olio Recipe

Team Foodhall

Serves 2
Preparation time – 5 minutes
Cooking time – 6-7 minutes

What you need:
• Sorrentina Spinach Ricotta Ravioli – 1 pack
• Garlic – 2 tsp, minced
• Marinated Artichokes – 2 pcs, quartered
• Pitted Kalamata Olives – 5-6
• Chilli flakes – 1/2 tsp
• ProVedic Garlic infused Ghee – 2 tbsp
• Parmesan – 2 tbsp grated
• Parsley – 1 tsp, chopped
• Salt & crushed black pepper, as required

Method:
1. In a pan, heat 2 tbsp of ProVedic Garlic, add minced garlic and sauté until golden. Add sliced marinated artichoke & kalamata olives and cook

2. Refresh the Pasta in boiling water, drain excess water

3. Add the pasta to the pan along with grated parmesan, fresh parsley, chilli flakes and toss well to coat the pasta with the sauce

4. Adjust seasoning as required and serve immediately with grated parmesan and drizzle EVOO on top

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