RAVIOLI WITH ZUCCHINI PESTO AND PINE NUTS

Ravioli with ricotta and herbs Fini 250 g.

Procedure

First, wash the courgettes, remove the tips, and grate them with a grater with large holes.

Place the courgettes in a colander, add a little salt, and let them rest for 30 minutes to drain off their water.

Meanwhile, wash the basil and dry it well.

Pour the drained and squeezed courgettes into the blender, along with the basil, pine nuts, garlic clove, and a pinch of salt.

Add the grated pecorino and parmesan and some of the oil, and blend for a few seconds.

Finally, add the remaining oil to form a delicious, smooth cream.

First, we toast the pine nuts. Once ready, we set them aside.

Cook the ravioli in plenty of salted water for three minutes.

Once ready, we drain them and sauté them in a pan with the courgette pesto.

Serve on serving plates with grated cheese and toasted pine nuts.

Ravioli with ricotta and fine herbs

Ravioli with a textured dough made with 100% Italian flour and free-range eggs. A rich and soft filling made with high-quality fresh ricotta, produced in Italy, enriched with 100% Italian herbs and spinach, prepared and sautéed. All wrapped in a textured and porous dough, which enhances their natural goodness. Suitable for vegetarians.

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