Organic Spinach and Mozzarella Ravioli with Sun-dried Tomato Wine Sauce

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Organic Spinach and Mozzarella Ravioli
• 2 Tbsp Olive oil
• 1 Clove garlic, chopped fine
• ¼ Cup Sun-dried tomatoes in oil, drained and thinly sliced
• ½ Cup White wine (Pinot Grigio is perfect!)
• ½ Cup Pasta cooking water
• Salt and pepper to taste
• 2 Tbsp Pecorino Romano, grated

Directions

1. Place oil and chopped garlic in a saucepan and cook over medium-low heat until golden, NOT brown.
2. Add sun-dried tomatoes and wine and cook to evaporate alcohol. Add pasta water, bring to a simmer, and cook one more minute until sauce is slightly thickened.
3. Season with salt and pepper. Cook ravioli separately in salted boiling water according to package directions.
4. Place half of the sauce on a serving platter.
5. Drain ravioli and place over the sauce, spoon the rest of the sauce on top, and sprinkle with Pecorino Romano cheese.
6. Enjoy!

Product Used