You need:
1.5lbs ravioli or your favorite pasta, cooked in salted water as per manufacturer's instructions
1.5 cup heavy cream
1 10oz jar Signature Matbucha or Matbucha with Olives and Mint
Salt, to taste
Nutmeg, a pinch
1 cup parmesan cheese, grated
In a medium size pan, add the cream and season with the nutmeg and salt to your liking, get to a simmer and add the jar of matbucha, mix and add the cheese. Get to a nice and bubbly simmer, add your chosen pasta and voila.
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To balance the richness of the sauce, I suggest serving with a side of garlicky sauteed spinach.
You need-
2 9oz spinach bags, prewashed
2 garlic cloves finely sliced
2 tablespoon olive oil
Salt & pepper to taste
In a bowl I place all the spinach, pour hot water on it, drain and pour cold tap water on it.
I then squeeze out all the water (some water is fine). In a medium size pan I add the olive oil and garlic and cook the two on low heat until the garlic is fragrant and soft. I then add the spinach, by ‘opening’ it up with my hands. (when you squeeze the spinach with your hands it turns into a ball so that's why it's important to open it up)
Season with salt and pepper to your liking and cook for 10 minutes until ready to serve. Serve with the pasta with some extra parm shaving on top.
