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
In a large pan fry the garlic clove whole with extra-virgin olive oil at low temperature for 2 minutes.
Discard the garlic then add the sliced broccoli and a pinch of salt to season.
Add 1/2 cup of water or vegetable stock and cover. Simmer for 4 minutes until the broccoli is tender.
Boil the ravioli for 3 minutes in plenty of salted water. Drain and pour them into the pan — toss them about.
Add the fresh basil, serve with the toasted almond and sprinkle the Parmigiano Reggiano shavings.