Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
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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