PUMPKIN & ROASTED ONION WITH CHEESE SAUCE, FRESH SPINACH AND TOASTED HAZELNUT
INGREDIENTS
- 1 pack Rana Pumpkin and roasted onion Ravioli
- 40 g butter
- 80 g cream
- 20 g Pecorino cheese grated
- 20 g baby spinach
- 20 g hazelnuts
- salt and pepper
METHOD
Cook the ravioli in salted boiling water for 3 minutes. In the meantime, melt the butter in a pan with the cream and the grated Pecorino.
Once the ravioli are ready, pour them in the sauce and mix gently for a minute.
Serve in a serving plate and garnish with baby spinach, pepper and hazelnuts.
Once the ravioli are ready, pour them in the sauce and mix gently for a minute.
Serve in a serving plate and garnish with baby spinach, pepper and hazelnuts.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Pumpkin and roasted onion Ravioli
- 40 g butter
- 80 g cream
- 20 g Pecorino cheese grated
- 20 g baby spinach
- 20 g hazelnuts
- - salt and pepper
METHOD
Cook the ravioli in salted boiling water for 3 minutes. In the meantime, melt the butter in a pan with the cream and the grated Pecorino.
Once the ravioli are ready, pour them in the sauce and mix gently for a minute.
Serve in a serving plate and garnish with baby spinach, pepper and hazelnuts.
Once the ravioli are ready, pour them in the sauce and mix gently for a minute.
Serve in a serving plate and garnish with baby spinach, pepper and hazelnuts.
