Florentine Trianglo


1 portion (6-8 pieces) Pasta Ditoni's Florentine Trianglo

1 tbsp extra virgin olive oil

1 tsp of minced garlic

1 tbsp mined shallot

1 tbsp pine nuts

1/4 cup roasted red peppers

1/2 cup heavy cream

cooking instructions

Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.

Place oil in pan over medium heat, saute garlic and shallots. Add pine nuts and red roasted peppers. Add the heavy cream and reduce heat slightly. Toss in the cooked ravioli and serve, garnish with bacon.

Note: If a smooth rosy colored sauce is desired – puree in blender then reheat and toss in the ravioli, serve and garnish with bacon.

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