For 2 people

1 Packet of Bertagni ravioli goat's cheese and roasted tomato

2 Tablespoons of extra-virgin olive oil

2 Clove of garlic

1/2 Head of broccoli sliced into 1cm thick slices

1/2 Cup of fresh basil leaves roughly chopped

1/4 Cup of toasted sliced almonds

Few shavings of Parmigiano Reggiano


  1. In a large pan fry the garlic clove whole with extra-virgin olive oil at low temperature for 2 minutes. 

  2. Discard the garlic then add the sliced broccoli and a pinch of salt to season. 

  3. Add 1/2 cup of water or vegetable stock and cover. Simmer for 4 minutes until the broccoli is tender. 

  4. Boil the ravioli for 3 minutes in plenty of salted water. Drain and pour them into the pan — toss them about.

  5. Add the fresh basil, serve with the toasted almond and sprinkle the Parmigiano Reggiano shavings.

Buon Appetito!