Chickpea hummus and whole-grain nachos
first courses from Italy
Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives
Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
First creamy and tasty dish with Mozzarisella ravioli and zucchini, fresh pasta stuffed with semolina 100% wheat hams, coming from organic farming. Recipe created by: Marco Bortolon.
preparation
step 1
Grind the olives roughly and set aside. Cut the 3 mm washers.
step 2
Sprinkle leeks in water and olive oil inside a pot until they are tender (about 15 minutes).
step 3
Blend the cooked and salted meats with salt, adding water if necessary to get a smooth sauce.
step 4
Cook the ravioli in abundant salted water for 2 minutes. Drain the ravioli and add them in the sauté pot to the cream of leeks
step 5
Then cook them together for 1 minute.
step 6
Apply the ravioli and sprinkle the chopped olives and capers.
step 7
Grate 14 lemon peel over each dish and serve.