Ravioli Sicilian Style
|Garlic and herb ravioli||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Extra virgin olive oil||80 Milliliter (1/3 Cup)|
|Broccoli rabe||1⁄2 Pound, trimmed (230 Grams)|
|White wine||60 Milliliter (1/4 Cup)|
|Garbanzo beans||1 Cup (16 tbs) (Cooked)|
|Oil cured olives||1⁄3 Cup (5.33 tbs), pitted and cut into pieces (80 Milliliter)|
|Red pepper flakes||4 Milliliter (1/4 Tablespoon)|
|Capers||15 Milliliter (1 Tablespoon)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
|Basil||30 Milliliter, julienned (2 Tablespoon)|
|Pecorino romano cheese||3 Ounce, grated (90 Grams)|
Cook ravioli according to package directions.
In a large skillet, saute garlic in olive oil until lightly toasted.
Add broccoli rabe and cook for 2 minutes then add white wine.
Cover and simmer for 3 minutes.
Add garbanzo beans, olives, red pepper flakes and capers.
Simmer covered for an additional 2 minutes then remove from heat.
Toss mixture with pasta, parsley, basil, cheese and black pepper.