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Organic Spinach and Mozzarella Ravioli with Sun-dried Tomato Wine SauceSun-dried Tomato Wine SauceOrganicOrganic Spinach and Mozzarella RavioliSpinach and Mozzarella RavioliNuovo Pasta RavioliLunchDinnerDeliciousEasyEasy DinnerNuovo PastaravioliCheesyPasta
Organic Spinach and Mozzarella Ravioli with Sun-dried Tomato Wine Sauce
Servings: 2 |
Prep: 10 mins |
Cook: 10 mins
Recipe Details
Savor the authentic tastes of a true Italian spring with every delectable bite of our Organic Spinach & Mozzarella Ravioli. Paired with our Sun-dried Tomato Wine Sauce, this perfect fusion of sun-ripened tomatoes and fine wine richness is the meal of the season you won't want to miss!
Ingredients
- 1 Pack (9 oz.) Nuovo Pasta Organic Spinach and Mozzarella Ravioli
- 2 Tbsp Olive oil
- 1 Clove garlic, chopped fine
- ¼ Cup Sun-dried tomatoes in oil, drained and thinly sliced
- ½ Cup White wine (Pinot Grigio is perfect!)
- ½ Cup Pasta cooking water
- Salt and pepper to taste
- 2 Tbsp Pecorino Romano, grated
Directions
- Place oil and chopped garlic in a saucepan and cook over medium-low heat until golden, NOT brown.
- Add sun-dried tomatoes and wine and cook to evaporate alcohol. Add pasta water, bring to a simmer, and cook one more minute until sauce is slightly thickened.
- Season with salt and pepper. Cook ravioli separately in salted boiling water according to package directions.
- Place half of the sauce on a serving platter.
- Drain ravioli and place over the sauce, spoon the rest of the sauce on top, and sprinkle with Pecorino Romano cheese.
- Enjoy!
Product Used
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Since its inception in 1989, NUOVO's fresh pasta and sauce collection including ravioli, tortellini, gnocchi, sacchetti, and pesto has won numerous awards for its gourmet flavorful varieties. With our internationally recognized certifications, we take the utmost care and pride in producing pasta with traditional passion and contemporary technology. Our state-of-the-art facilities combine hand craftsmanship with advanced automation to produce the gold standard of fresh pasta.