This evening we all sat down and had a lovely meal. Hamish is busy trying to get sorted for university and so I had quite a good day today. As some of you will know from our Snapchat feed, I was trying out some Giovanni Rana pasta tonight after their people reached out and suggested we give it a go. We also cooked a very easy tomato sauce with it. Check out the recipe and our verdict below!
The raviolis I chose were the "Mushroom with Creamy Ricotta" and "Succulent Chicken with Rosemary". To be honest I have always been a bit dubious when it comes to ravioli - my experience is that they tend to burst and then the whole thing is a bit of a mess. However, I can report that this Giovanni Rana ravioli is of a different ilk! No bursting tonight.
Although the packages suggest just having it with cheese and olive oil I decided that I was going to need a tomato sauce; this is what I did:
Ingredients
Method
Chop and fry the onion over a low heat until it is soft; it's nice to add some of the herbs de provence at this stage. Add in the chopped tomatoes and then, if you have one, blitz with one of those hand-held whisks. Add the Worcestershire sauce, wine, salt, pepper and some more herbs de provence. Let it simmer for a few minutes then take off the heat and put to one side whilst you deal with the pasta. I find that if you let food stand for a bit it can really bring out the flavour...
Since we were all trying the pasta as a family we put it all in a bowl and picked at it then added the sauce. Interestingly we couldn't decide on a favourite; I was more of a mushroom man, as was my Dad, but Muv and Hamish were advocating the chicken and rosemary. Top stuff. Will quite easily do two people so it's a fairly cheap and cheerful little meal if you fancy it.
Niiceee.
Although the packages suggest just having it with cheese and olive oil I decided that I was going to need a tomato sauce; this is what I did:
Ingredients
- 1 onion, chopped
- 2 tins of chopped tomatoes
- A slug of Worcestershire sauce
- Half a glass of red wine
- Salt and pepper
- A sprinkling of herbs de provence
Method
Chop and fry the onion over a low heat until it is soft; it's nice to add some of the herbs de provence at this stage. Add in the chopped tomatoes and then, if you have one, blitz with one of those hand-held whisks. Add the Worcestershire sauce, wine, salt, pepper and some more herbs de provence. Let it simmer for a few minutes then take off the heat and put to one side whilst you deal with the pasta. I find that if you let food stand for a bit it can really bring out the flavour...
Since we were all trying the pasta as a family we put it all in a bowl and picked at it then added the sauce. Interestingly we couldn't decide on a favourite; I was more of a mushroom man, as was my Dad, but Muv and Hamish were advocating the chicken and rosemary. Top stuff. Will quite easily do two people so it's a fairly cheap and cheerful little meal if you fancy it.
Niiceee.
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