Smoked Cheese Ravioli
Italian comfort food at its best. Pasta parcels all smokey and buttery topped with fragrant herbs. Velvet on your tongue, with a walnut crunch finished with a subtle dash of luxurious truffle oil. A super simple showstopper.
A made-in-minutes easy dish sure to become a firm family favourite, or one to impress a date.
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Ingredients (Serves two)
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1 package Smoked Cheese Ravioli (made in Sherwood Park, Alberta by Pasta Time)
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8 leaves sage, fresh organic
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½ cup salted butter
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2 tablespoons fresh flat leaf parsley
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1 tablespoon extra virgin olive oil
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Drizzle olive oil infused truffle oil
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½ cup of fresh grated Parmigiano (you can get this vacuum packed from ICS)
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Mediterranean sea salt
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6 walnuts cracked cleaned and crumbled
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Fresh cracked black pepper
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Method
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In a large pot bring salted water to boil. Taste to ensure well-seasoned.
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Add frozen ravioli to boiling water. Lower heat, cook for 12-13 mins, stirring frequently.
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N.B Cook for one minute less than time noted on package as pasta will be ready by the time the dish is finished in the pan in the last step.
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While ravioli is cooking, drizzle olive oil into a pan, add butter and stir with a wooden spoon until melted.
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Add sage leaves, walnuts and continue sauteeing till butter starts to form a nice light brown colour.
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Take ravioli off heat and drain.
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Add ravioli to brown butter sauce pan and sautee for about a minute.
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Finish with drizzle of truffle oil, freshly grated parmigiano, fresh cracked black pepper and fresh chopped parsley. Ready to serve.
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Tips:
- Dish uses top quality Alberta-made frozen ravioli (taste is unbelievably good, just like freshly made).
- Never overcook ravioli - it falls apart into a messy glob. All pasta should be al dente, making it also easier to digest.
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Source: Recipe created for the Italian Centre Shop 
