Nobody is realizing, that canned Ravioli celebrated their 60. birthday in May this year. Maggi was the one who came up with the idea.
I still know them from camping trips and church weekend excursions, hot, lukewarm or cold out of the can.
They often saved the day when nobody could cook.
In a newspaper clipping I found 5 ideas how to pimp a can of Ravioli. This recipe is from German Chef Sybille Schönberger, 2005 Michelin Star decorated.
Recipe for 2:
1 standart can of ravioli - use what ever kind you like
1 red onion
1 clove of garlic
100 g Kalamata olives
50 g smoked bacon bits
50 g roasted chopped almonds
10 cocktail tomatoes
1 bunch of parsley
100 g baby spinach
A bit lemon zest
2 tbsp olive oil
Salt and pepper
A bit of Parmesan
Quarter the tomatoes and chop onion and garlic.
In a pot in oil start the bacon on low temperature, add onions and garlic.
Drain some of the fat.
Add tomatoes, almonds and olives.
Now the Ravioli. Bring up to boil. Toss the spinach in and wilt it.
Season and add zest.
Finish with some Parmesan.
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