Imported from Instagram
Sweet Pomodoro Burrata Ravioli
A quick one-pan ravioli dinner simmered in pomodoro sauce with a spoonful of sweet jalapeño chilli jam. Finished with grated Parmigiano Reggiano for a sweet, savory, gently spicy meal.
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Ingredients
- 250 g ASDA Burrata, Roasted Cherry Tomato & Basil Ravioli (Exceptional by ASDA)
- 350 g ASDA Pomodoro Pasta Sauce (Exceptional by ASDA)
- 1 tbsp ASDA Jalapeño Chilli Jam (Exceptional by ASDA)
- Parmigiano Reggiano (Exceptional by ASDA; grate some into the sauce)
- Water (About half a pasta sauce tub, used to rinse out the remaining sauce)
Steps
- 1
Pour the pomodoro pasta sauce into a pan.
- 2
Fill the emptied pasta sauce tub about halfway with water. Secure the lid, shake to loosen the sauce left inside, then pour the water into the pan.
- 3
Heat the sauce mixture over medium heat until it just begins to bubble.
- 4
Add 1 tablespoon of jalapeño chilli jam and stir it into the sauce.
- 5
Add the ravioli without pulling apart any pieces that are stuck together. Arrange them so they are mostly covered by the sauce.
- 6
Cover the pan and cook over medium heat for about 5–6 minutes. Stir; any ravioli pieces that were stuck together should separate as you stir.
- 7
Grate some Parmigiano Reggiano into the pan and serve.
Notes
The post says the meal takes about 10 minutes. The amount of Parmigiano Reggiano is unspecified; grate in some to taste. Water is described as about half of the emptied pasta sauce tub.
Nutrition per serving
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