Plum Tomato & Basil Ravioli with putanesca & Pecorino Romano
INGREDIENTS:
1 lb Plum Tomato & Basil Ravioli
( cooked according to package directions and rinsed in cold water )
16 oz Putanesca
1 bunch Fresh Parsley ( wash and chop)
Pecorino Romano cheese (grated)
INSTRUCTIONS:
In a small saucepan heat up your Putanesca sauce on low heat until completely thawed and simmering. Cook from frozen Tomato ravioli. Drain ravioli. Transfer to a bowl, toss w/ Putanesca sauce. Serve and top with grated Pecorino Romano cheese. Garnish with fresh parsley.
