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Ravioli with sheep's ricotta, herbs and pine nuts

ingredients

servings

2

Ravioli Ricotta di Pecora ed Erbette La Spiga Bio

250 oz

find out more

Dried pine nuts

20 oz

Extra virgin olive oil

40 oz

Edible flowers

10 oz

Oregano

to taste

Fresh thyme

1 sprig

Basil

5 leafs

Baby spinach

20 oz

Valerian

20 oz

Borage

10 oz

Dill

to taste

first courses from Italy

Ravioli with sheep's ricotta, herbs and pine nuts

Ravioli with sheep's ricotta, herbs and pine nuts

vegetarian with gluten with lactose with nuts

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ravioli with sheep's ricotta, herbs and pine nuts

Quick recipe to enhance the taste of ravioli with sheep's ricotta and herb without eggs, with wheat semolina Honey from organic farming.

Ravioli with sheep's ricotta, herbs and pine nuts step 1

step 1

In a salad, put all the previously clean aromatic herbs and roasted pine nuts.

Ravioli with sheep's ricotta, herbs and pine nuts step 2

step 2

Boil the ravioli and mix them in the aromatic soup container by adding the oil.

Ravioli with sheep's ricotta, herbs and pine nuts step 3

step 3

Place in the dish garnishing with basil, borage and violet flowers.

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