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Ricotta cheese and spinaches Ravioli over peas cream, squid and confit's tomatoes

posted 8 Jul 2015, 07:44 by Marta Conterio   [ updated 8 Jul 2015, 07:58 ]


 Ingredients:
 400 gr ricotta and spinaches Ravioli Buttarelli

 For the cream:
320 gr of peas
40 gr. of shallot
1dl cooking cream

 For the squids:
350 gr of fresh squids
20 ml of extra virgin olive's oil

 For the tomatoes:
 200 gr  cherries tomatoes
1 lemon
salt, pepper, sugar.
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