Goat's cheese and honey ravioli

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.