Wash and dry an orange well, then remove the outer peel by removing the most bitter white part. Then derive 3 or 4 cloves by peeling them raw, taking care to scoop out only the pulp, then transfer them along with the zest to a food processor with the grana cheese, a few rosemary needles, the almonds, capers and a generous drizzle of oil. Blend until you have a coarse, full-bodied pesto.
Gently melt the butter in a pan along with the juice of half an orange. Meanwhile, cook the ravioloni in boiling salted water, then drain and transfer to the skillet along with the dressing.
Add the pesto and toss to coat.
Serve immediately, finishing with a drizzle of raw oil.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
