K108_Ravioloni-con-crema-di-ricotta-di-bufala-e-foglioline-di-spinaci_gazpacho-di-pomodorini-gialli-pesca-noce-della-valdaso-uova-di-salmone-e-portulaca

Ravioloni with buffalo ricotta and baby spinach leaves

Code K108

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

x4

People

Ingredients for 4 people

Ravioloni with buffalo ricotta and baby spinach leaves Divine Creazioni®
g. 150 of peaches
1 clove of garlic
1 leaf of basil
extra virgin olive oil
salmon eggs
some leaves of purslane
12 tips of asparagus

Procedure

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

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