For most of us on the GG team, Valentine’s Day means a cozy night in, whether it be with our best girlfriends or significant other. With that said, nothing says comfort like a bowl of fresh pasta if you ask us. Because Valentine’s Day falls on a Tuesday this year, we thought we’d share two super simple recipes that couldn’t be easier to throw together on a weeknight. Light a few candles, uncork your favorite wine and indulge! We were recently introduced to Giovanni Rana pasta, which is now available in the U.S. and making a splash nationwide. It’s the closest you’ll get to homemade pasta (which we certainly don’t have time for). Stay tuned for more fun with this Italian brand in the months to come, as our editorial director takes a trip to Italy to really get to know Giovanni Rana.
First up is an Artichoke Ravioli with Ricotta & Pesto Sauce. Giovanni Rana also makes sauces (you can find them right next to the pasta in the refrigerated section of your grocery store)! Once your water is boiling, this dish takes mere minutes to come together, and the leftovers are also delicious.
Artichoke Ravioli with Ricotta & Pesto Sauce
1 bag of Artichoke Ravioli
1/2 cup of pre-made pesto
1/3 cup of ricotta cheese
1 tablespoon Champagne vinegar
Parmesan to top
- Boil a large pot of salted water.
- While water boils, mix together pesto, ricotta and vinegar until combined.
- Add ravioli to boiling water and cook for 4 minutes. DO NOT OVERCOOK!
- Drain and immediately toss with sauce.
- Sprinkle with Parmesan and enjoy!
For our second recipe, we had to try the infamous tomato butter sauce that’s been circling around the web for years. We now understand why! This recipe takes a little longer to make, but it simply could not be easier. We used Smitten Kitchen’s version, but the original by Marcella Hazan is the same, and the recipe she’s famous for.
Tomato Butter Sauce & Tagliatelle
1/2 onion (peel discarded)
28 ounce can of whole-peeled San Marzano tomatoes in their juices
5 tablespoons butter
1 bag of tagliatelle pasta
- Combine the onion, tomatoes, butter and a pinch of salt in a sauce pan. Stir over low heat.
- Let the sauce simmer for 45 minutes to an hour, stirring occasionally and smashing any large tomatoes on the side of the pan.
- Cook your pasta according to the directions.
- When the sauce is done, use a slotted spoon to remove the onion.
- Cover the pasta in sauce, then add a dollop of fresh ricotta and cracked pepper to serve.
This post was created in collaboration with Giovanni Rana.
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