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Italian
Herbed Cannelloni with Pancetta
Our Cannelloni leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Pancetta.
Italian
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Herbed Ravioli al Forno
Herbed Ravioli al Forno -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb ravioli
- 1 tbsp extra-virgin olive oil
- 2 tsp garlic
- 1 medium Parmesan
- 1 lb fresh basil
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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