Giovanna Musumeci
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orangeby Accursio Craparo
Zanattamente buono Karime Lopez: «Se un cuoco non è felice, lasciatelo andare»
For 10 people
1 kg of fresh egg pasta for the ravioli
Filling goat's cheese ricotta mint chili pepper from the Amazonian savannah heather honey
Condiment vegetable stock clarified butter honey mint
Boil the ravioli in salted water for about 4 minutes Prepare the melted butter, diluted with the vegetable stock, mint and honey. When cooked, toss in the pan together with the butter condiment.
Serve the ravioli hot.
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