3 Cheese Ravioli with Tomato and Guanciale Sauce

Try this tasty Ravioli with a delicious sauce. Our sister company Otello's sells Guanciale which is dry cured Pig's cheek.

Serves: 43-Cheese-with-Tomato-and-Gu



· 400 grams 3 Cheese Ravioli

· 3 Tablespoons Extra Virgin Olive Oil

· 8 Slices Guanciale diced

· 1 small onion chopped finely

· 2 x 400g tins of plum tomatoes

· 1 tsp sugar

· 2 cloves garlic chopped

· Salt and ground pepper to taste

· 3 Tablespoons Parmigiano-Reggioni




· Bring a large pot of water to the boil ready to cook the Ravioli.

· In a pan heat 1 Tbs of the oil over a medium heat. Add the guanciale until crispy. Remove with a slotted spoon and drain on a paper towel.

· Add the remaining oil to the pan over a medium heat and add the onion and garlic. Cook until tender then add the tomatoes and sugar. Squash the tomatoes slightly and cook until most of the liquid is released.

· Add half of the guanciale and cook for a further minute and then remove the pan from the heat.

· Season the sauce with salt and pepper.

· Add the Ravioli to the gently simmering pot of water and cook for 8 minutes.

· Return the pan of sauce to the heat and when the Ravioli is cooked add them to the sauce. Gently combine the sauce with the Ravioli.

· Transfer to plates and sprinkle with the Parmigiano Reggioni.



Recipe Idea From: Wine spectator.com



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