Cooking time 15'
Ingredients
1 250g pack - Giovanni Rana Large Tomato & Mozzarella Ravioli
500g - ripe tomatoes
1 tablespoon - red tapenade (mixture of olives and sun-dried tomatoes)
10cl - liquid crème fraîche
6 - sun-dried tomatoes
50g - Parmesan
- Salt and pepper
Made with
SUN RIPENED TOMATO, SLICED OLIVES AND MOZZARELLA WITH RED TAPENADE SAUCE

SUN RIPENED TOMATO, SLICED OLIVES AND MOZZARELLA WITH RED TAPENADE SAUCE

Plunge the tomatoes into boiling water for 30 seconds, rinse under cold water and drain. Peel off the skins and remove the seeds, cut the pulp into small pieces. Chop the sun-dried tomatoes. Heat up the tapenade in a saucepan, add the tomato pulp and cook over high heat for five minutes. Add the crème fraîche, salt and pepper, and cook for another five minutes, stirring regularly. Blend with a mixer, add the sun-dried tomatoes, mix and set aside, keeping it warm. Cook the ravioli in boiling salted water for four minutes and gently drain. Transfer to a dish, cover with sauce and sprinkle with Parmesan. Serve hot. Buon appetito!

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