Raviolo Spinach & Parmigiano Reggiano Sage, cherry tomatoes and Aged Parmigiano


  • One packet of I Pastai Ravioli Spinach & Parmigiano Reggiano 300g
  • 100g fresh cherry tomatoes
  • 4 fresh sage leaves
  • 2 cloves of garlic
  • 24 months aged Parmigiano Reggiano


  • 01In a pot bring 5 lt of water to boiling point and add salt.
  • 02In a pan fry off garlic with the butter, then add the sage leaves sliced and the cherry tomatoes halves and cook for few minutes
  • 03Boil the Ravioli for the time indicated on the pack.
  • 04When ready, drain the pasta and add it to the sauce.
  • 05Toss gently and serve, add parmesan, and cracked pepper. Buon Appetito!