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Italian
Classic Cannelloni with Pancetta
Our Cannelloni leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Pancetta.
Italian
Free recipe
Skillet Ravioli in Tomato Sugo
Our Ravioli leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished in Tomato Sugo.
Ingredients
What you'll need
- 1 lb ravioli
- 3 cloves extra-virgin olive oil
- 1 tsp garlic
- 1/2 cup Parmesan
- 1 tbsp fresh basil
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
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