Recipes

Greek Style Ravioli

Escape to Greece with this weeknight-friendly twist on classic Italian ravioli. Our simple yet sophisticated recipe combines Armanino’s tender pasta with a tart tomato sauce, punctuated by tangy artichokes and briny olives. While you can add protein to the sauce for a heartier dish, it doesn’t take more than a green salad on the side to make it a meal.

Ingredients

1lb Armanino Beef or Four Cheese Ravioli
2 tablespoons olive oil
½ medium onion, chopped (about 1 cup)
two 15 oz cans diced tomatoes
1 tablespoon tomato paste
1 tablespoon Armanino Creamy Garlic Sauce
½ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
a good pinch of crushed red chile flakes
two 6oz jars marinated artichoke hearts, drained
¼ cup kalamata olives, pitted and halved (about 16)
1 packed cup fresh baby spinach
¼ cup crumbled feta cheese

Directions

In a deep skillet or saucepan, heat the olive oil over medium high.
Add the onion and a pinch of salt and sauté until soft and just starting to brown, about 5 minutes.
Add the tomatoes, tomato paste, creamy garlic sauce, oregano, salt, pepper and red chile flakes; bring to a boil.
Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
Stir in the spinach, artichoke hearts and olives; heat until the spinach wilts and everything is heated through. Taste and add more salt if needed (keep in mind, the feta will be salty.)
In a pot of boiling water, cook the ravioli for 3-4 minutes. Drain.
Divide the ravioli among shallow bowls and top with the sauce.
Crumble feta cheese on top and serve hot.

Chef’s Tips

When seasoning the sauce, keep in mind that the olives and feta are salty so go easy at first, taste and add more as needed.
For a bit more protein, add some peeled deveined shrimp into the sauce with the spinach. Stir and cook to 4 minutes on low.