Ravioletti with pink cocktail sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Ravioletti Pagani cured ham
  • 350 g of tomato sauce
  • 1 sprig of rosemary
  • 4 basil leaves
  • 10 cl of cream
  • 20 g of parmesan
  • 2 spoonfuls of extra-virgin olive oil
  • salt to taste


Start cooking the Ravioletti and in the meantime cook the tomato sauce with extra-virgin olive oil, rosemary, basil and a pinch of salt on a low heat for 10-15 minutes. Heat the cream in a pan, then add the tomato sauce (before you do this, remove the basil leaves from the sauce) and bring it almost to boiling. Finally, pour the Ravioletti into the pan with the sauce just before their cooking is completed; cook for two or three minutes, stirring gently, drain and serve hot, seasoned with parmesan.

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.