Bio ravioli with ricotta and spinach

Code B19BIO

Ravioli ricotta e spinaci, saffron pistil and pistachio cream



Ingredients for 4 people

400 g of Ravioli ricotta e spinaci bio

30 g onion

saffron pistils to taste

200 g of goat’s milk

60 g pistachios

40 g extra virgin olive oil

50 g of pecorino cheese 


Infuse saffron pistils in milk at 60 °C for 30 minutes. Brown onion wedges in a pan with extra virgin olive oil. Toast pistachios, chop and add them to onion, milk and pecorino cheese.

Cook the sauce for 10 minutes and remove the onion wedges. Cook Ravioli ricotta e spinaci bio in boiling water and drain them when “al dente”. Finish cooking in the pan with the sauce and decorate with some saffron pistils and whole pistachios.

Enza Liberati fic lady chef.

Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato


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