Difficulty:[usr 1]
Prepare the sauce by heating the olive oil and the lightly crushed garlic in its pod in a saucepan (to be discarded afterwards). Cook the ravioli for about 15 minutes in 4 liters of boiling salted water, reserving the cooking water. Add the rosemary seeds to the sauce and pour in a few spoonfuls of the pasta cooking water.
Season the ravioli with this preparation.
Sprinkle generously with pepper and serve.
A recipe from the book of dough by Chef Hubert for Panzani
