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Meat Ravioli with cherry tomatoes and arugula

singlle recipes image
Prep
Prep
5 - 10 Min
Cook
Cook
5 - 10 Min
Portions
Portions
2 - 3

Print

ingredients

  • OSM Meat and Fine Herbs Ravioli 350g
  • 2 cups tightly packed roquette cut into large pieces
  • 2 cups of cherry tomatoes halved
  • 1/2 cup of onions cut into thin strips and then in 1/2
  • 2 cloves garlic chopped fine
  • 4 TBS of olive oil
  • Salt and pepper to taste
  • Parmesan
  • Fresh Basil optional

preparation

  • Heat a 12″ pan on medium heat. Add 2 TBS of oil to the pan. Add sliced onions and lightly fry for 2 minutes or until the colour fades slightly. Add garlic and fry for 30 seconds. Add Arugula to the pan.
  • In a pot of boiling water of boiling water, add the ravioli and cook for 5 minutes
  • The arugula will wilt after 2 – 3 minutes. Add the cut tomatoes to the pan and gently move around. Your pasta is 2 minutes away from being done. Your ravioli and tomatoes will be perfect at the same time.
  • Strain the ravioli carefully and add to the pan of arugula and tomatoes. Drizzle on 2 TBS of olive oil. Gently stir until mixed.
  • Plate and garnish with parmesan, a few basil leaves, and some fresh black pepper*This recipe is easy to do but the cooking instruction times must be followed or the cherry tomatoes will be mush

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