Tomato, Ricotta &
Basil Ravioli with Garlic Cream Sauce
This Garlic Cream Sauce comes together in mere minutes. Feel free to add crispy pancetta, earthy mushrooms, or fresh asparagus to take things to another level.
small handful parsley, chopped
& basil ravioli
Set a pot on to boil.
Put a small saucepan over medium heat. Melt the butter then add the garlic and cook for a minute to take the edge off. Stir in the cream, bring to simmer and cook for one minute more. Add parmesan and stir to melt. Season to taste with salt and pepper.
Meanwhile, cook the ravioli according to packet instructions.
Toss ravioli in the cream sauce, loosening with a bit of pasta water, if needed.
Spoon into bowls and sprinkle with parsley to serve.
Typical values (AS SOLD)
of which saturates
of which Sugars
Ingredients: Pasta (Flour Mix (Cornflour, Cornstarch, Rice Flour, Potato Starch, PEA FLOUR, Vegetable Fibre), free-range Egg (26%), Sunflower Oil), Ricotta Cheese (25%)(Cow's Milk Whey, Cow's Milk, Cow's Milk Cream, Salt), Cornflour Preparation (Cornflour, Sunflower Oil), Potato Flake, Whey(Milk), Spinach (8%), Parmigiano Reggiano Cheese (7.5%)(contains Milk), Bamboo Fibre, Salt, Dextrose, Natural Flavouring, Milk Protein, Powdered Spinach (2%), Powdered Onion, Nutmeg.