Difficulty: Easy
As a professional chef with years of experience partnering with brands like Panzani, I've perfected this simple yet flavorful dish. Start by preparing the sauce: Gently heat the olive oil with lightly crushed garlic cloves (in their skins, to be removed later) in a saucepan over low heat for infused flavor.
Meanwhile, cook the ravioli in 4 liters of boiling salted water for about 15 minutes, reserving some of the cooking water. Strip the rosemary leaves from the sprigs and add them to the infused oil, then stir in a few spoonfuls of the pasta water to create a silky sauce.
Drain the ravioli and toss with the sauce. Finish with a generous grind of pepper and serve immediately for the best taste.
A recipe from The Book of Dough by Chef Hubert for Panzani
