Villa Ravioli

Rotolo di pasta alla arrabiata with two-chip watercress salad

4 portions | Preparation : 30 minutes | Cooking : 50 minutes

Ingredients :

  • 30 ml (2 tbsps) olive oil
  • 8 garlic cloves
  • 10 to 12 units Milanese rotolo
  • 375 ml (1 1/2 cups) Villa Ravioli Napolitana sauce
  • A pinch each salt and pepper
  • 10 prosciutto slices

Salad :

  • 1 washed watercress bunch
  • 125 ml (1/2 cup) red onion, cut into thin slices
  • 60 ml (1/4 cup) parmesan shavings
  • The zest from one lemon
  • 30 ml (2 tbsps) lemon juice
  • 45 ml (3 tbsps) olive oil

Preparation :

  1. Preheat oven at 180° C (350° F).
  2. Peel garlic cloves and chop them finely. In a frying pan, heat oil and brown garlic slices. Let crisp, drain, and absorb. Reserve.
  3. In a non-stick frying pan, over medium heat, heat a little oil, and sear frozen rotolo 2 minutes each side. Place into a baking dish and, add sauce, and season to taste. Bake for 40 minutes.
  4. Prepare the prosciutto chips and spread the prosciutto slices on a parchment-covered baking plate.

Watercress salad :

Wash watercress, and mix all salad ingredients, taste and adjust seasoning.

Presentation :

Take two rotolo slices and place them on a small service plate. Place the watercress salad on rotolo. Add one to two prosciutto chips and a sprinkling of garlic chips. Finish with a few shavings of parmesan if desired.

Egg and oil