Risotto with mulberry blackberries with almond butter
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15 recipes
Spicy Spicy Spaghetti with Spurted Herb Pesto
ingredients
servings
2
Ravioriselli SpalmaRisella e Spinaci La Spiga Bio
250 oz
Extra virgin olive oil
to taste
Pepper
to taste
Iodized salt
to taste
Almonds
100 oz
Potatoes
1 unit
Cherry tomatoes
10 unit
Wild herbs, mix
to taste
Dandelion
10 oz
Garlic
1 wedge
Ribwort Plantain
10 oz
first courses from Italy
Spicy Spicy Spaghetti with Spurted Herb Pesto
Spicy Spicy Spaghetti with Spurted Herb Pesto
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A truly sustainable preparation for these vegan ravioli, filled with spinach with 100% wheat grain semolina, coming from organic farming, based on spontaneous harvesting herbs. Recipe made by the chef: Marco Boscarato.
preparation
step 1
Once the herbs are harvested, clean them and cut them roughly
step 2
Put it in a mixer with almonds
step 3
Add the clove of garlic
step 4
And the salt to taste (the more you put it more green, you will then have time to dilute with unleavened broth in cooking)
step 5
And then operate the machine, adding evo oil while it is turning, to create a homogeneous and compact mix.
step 6
Peel the boiled potato and cut it into pieces
step 7
Wash the cherry tomatoes and cut them in half. Put a pan in the fire, brown the potato with extra virgin olive oil.
step 8
After a few minutes, when you see the pieces of potato begin to color, add the chopped tomatoes and a tablespoon of pesto, continuing cooking for another 3-4 minutes
step 9
Now add a bowl of broth
step 10
Turn off the fire and wait for the ravioli. Cook the ravioli in salted water, holding them slightly to the tooth, then passing them into the pan
step 11
End the cooking. Apply the ravioli sprinkling with raw pesto. Garnished with a chopped roasted almond or Parmesan cheese come.
