in Italy

Arugula ravioli Vapiano style

updated

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Ingredients for 2 servings:

  • 400 g ravioli (rocket and ricotta ravioli)
  • 6 cherry tomatoes
  • 4 tsp, heaped butter
  • 1 tsp, leveled salt
  • pepper
  • n. B. Garlic clove(s), pressed
  • 4 tbsp pine nuts
  • some sugar
  • 1 chili pepper(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

copied from Vapiano

Cook the arugula and ricotta ravioli (stored ready-made) until al dente. Finely chop the cherry tomatoes. Heat the butter in a pan and stir in the cherry tomatoes with salt, garlic, pepper, chopped chili (if desired), and sugar. Bring to a boil. Meanwhile, toast the pine nuts in a dry pan until golden brown. Add the ravioli to the tomatoes and toss well, then divide among the plates. Sprinkle with the pine nuts to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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