Ravioloni with buffalo ricotta and baby spinach leaves gazpacho of yellow cherry tomatoes, peach walnut valdaso, salmon eggs and portulaca

Put the pulp of the peaches, peeled tomatoes, garlic, basil and oil in the blender bowl. Blend, sieve and season with salt and pepper to taste. Cook the Ravioloni in salted water.
In a suitable dish, arrange the sauce at the base, lay the Ravioloni and garnish with portulaca leaves and salmon eggs.

Sabrina Tuzi
Recipe for volume III “Giovani Talenti” for Divine Creazioni^®
Curated by Elsa Mazzolini – La Madia Editore