Wednesday, April 5, 2017

Recipe: Four Cheese Ravioli with Bomba Calabrese and Basil

Would you believe it if I told you that you can prepare a restaurant-quality meal in the comfort of your home in under 10 minutes ?


Four Cheeses Ravioli with Bomba Calabrese and Basil


It is possible with the new imported IQF Ravioli / Pasta range from Bottega Mediterranea. They kindly sent over a few packs for us to try out and we really liked it. It is convenient to use, fast and healthy. IQF stands for "Individually Quick Frozen"; products are sent in individually into a blast freezer so they stay separate once they have been frozen. We were told that Bottega supplies these frozen pasta / ravioli to hotels and restaurants in KL.



The frozen pasta store well in the freezer, so whenever you fancy a quick meal, you just need to drop them into a pot of boiling water and cook for about 5 minutes or until they float to the top. Pair this with your favorite sauces and fresh herbs. So far we have tried the Four Cheeses Ravioli (RM13.78 for 250g pack), which consists of a ricotta, Emmental, gorgonzola and Grana Padano filling. We paired the ravioli with Bomba Calabrese sauce (RM14.57 per jar) and the spicy sauce really complements the ravioli nicely. If you find the sauce too spicy, you can tone down the spiciness by adding some tomato paste and sugar.


It tastes just like what you would find in the restaurant... so yummy!




Four Cheese Ravioli with Bomba Calabrese and Basil
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 4-5 minutes
Serves 2

Ingredients
250g frozen four cheese ravioli

For the sauce
2-3 tbsp bomba calabrese sauce
1 tsp tomato paste
1/4 tsp brown sugar
1 tbsp pasta water

To garnish
Basil leaves
Grana padano or Parmesan, grated

1. Bring a pot of salted water to the boil. Remove ravioli from freezer. Do not defrost. Once boiling, add the frozen ravioli and stir immediately after adding the ravioli to the pot so none of it sticks to the bottom of the pot. Cook from frozen for about 4-5 minutes, or until they float to the top. Drain and set aside.

2. In a separate pan, heat the bomba calabrese sauce over a low heat. Add the tomato paste and some brown sugar (to tone down the spiciness). Add some pasta water from Step 1 to loosen the sauce.



3. To serve, spread some of the sauce on a plate, then arrange the ravioli on top. Garnish with basil leaves and generous amounts of Grana Padano or Parmesan.

Note: You may also substitute the Bomba Calabrese with a tomato-based sauce.






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