I have had a ravioli addiction ever since the fateful day I attended a ravioli making class at Giovanni Rana restaurant inside Manhattan’s charming Chelsea Market. The restaurant is a culinary venture of Giovanni Rana pasta, which, in Europe, is a household name that every consumer knows about. I got to taste their butternut squash ravioli in the class – and they were heavenly. And luckily, they gave me a few bags to take home.
I recently made them again from their refrigerated pasta. They were a breeze to make, literally taking just 2-3 minutes to cook. I ate mine with extra fresh ricotta (duhh), a sprinkle of sea salt, and a drizzle of extra virgin olive oil. After eating about 2 recommended servings, I still had some left over. Instead of heating them up and eating them as are, I decided to see if I can cook them in an omelet.
The result? Glorious. It’s probably my new favorite omelet and certainly the best one I’ve made to-date. It’s also a nice way to switch up a sweet breakfast. Eggs are so nutritious and a great source of high-quality protein and vitamin D. So, if you like pasta and omelets, I urge you to give this a try. Trust me, you will impress your friends (and yourself) by making this easy peasy recipe that can be eaten for breakfast, lunch or dinner.
Ravioli omelet
Ingredients
Instructions
In a non-stick pan, sautee some diced onion in extra virgin olive oil. Once fragrant, about 2 minutes, place the ravioli (or whatever pasta you’re using) in the pan and cook till they’re slightly golden.
Pour in the beaten egg, let cook for 1 minute, covered.
Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!