Mortadella & Ravioli


  • 12oz Ravioli, Your Choice! (psst… we used spinach & ricotta)
  • 3oz Pocino® Mortadella, large dice
  • 8 Mini Heirloom Tomatoes, quartered or halved
  • 2oz Marinated Grilled Artichokes, sliced bite-sized
  • Mango Habanero Sauce
  • 2T Brown Butter (or Unfiltered Olive Oil)
  • 1oz Parmesan Cheese, shaved
  • Finishing Salt, as needed


1. Sauté Mortadella until lightly browned, tossing or stirring to ensure even heat and color. (Or just warm it up however you prefer.) Set aside.
2. Cook Ravioli as directed and drain.
3. Toss Ravioli, Tomatoes, and Mortadella with Melted Brown Butter (or Olive Oil if you prefer something lighter) and plate it.  
4. Garnish with Shaved Parmesan and Finishing Salt (as needed).