Ingredients
- 250 gr Gluten-free ravioli with ricotta and spinach by Gusti Toscani
- Parmesan Cheese
- Cherry tomato IGP
- Rocket (or Roman arugula)
- White wine (in this recipe: Francati Superiore dei Castelli Romani)
- EVO oil
- Salt to taste
Directions
Melt the grated parmesan cheese in a pan with two spoons of EVO oil and half a glass of white wine.
In another frying pan, sauté the cherry tomatoes and rocket with a spoon of EVO oil.
Bring a pan of water to a boil, add salt and cook the ravioli for 3 minutes. Once drained, add the ravioli to the previously prepared parmesan sauce and stir.
Serve with the cherry tomatoes, rocket and parmesan slivers.
