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Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives

ingredients

servings

2

Ravioriselli MozzaRisella e Zucchine La Spiga Bio

250 grams

find out more

Iodized salt

to taste

Extra virgin olive oil

to taste

Lemons

1 unit

Capers

10 grams

Pitted black olives

30 grams

Leeks

200 grams

first courses from Italy

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives

vegan with gluten

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives

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.

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 1

step 1

Grind the olives roughly and set aside. Cut the 3 mm washers.

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 2

step 2

Sprinkle leeks in water and olive oil inside a pot until they are tender (about 15 minutes).

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 3

step 3

Blend the cooked and salted meats with salt, adding water if necessary to get a smooth sauce.

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 4

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

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 5

step 5

Then cook them together for 1 minute.

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 6

step 6

Apply the ravioli and sprinkle the chopped olives and capers.

Ravioli Mozzarisella and Zucchini with sauce of leeks, capers, olives step 7

step 7

Grate 14 lemon peel over each dish and serve.

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