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Ricotta and spinach ravioli with nuts and truffle oil

ingredients

servings

2

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

1 spoon

Shelled walnuts

2 unit

Garlic

1 wedge

San Marzano tomatoes

2 unit

Spinach

200 grams

Tortelloni with ricotta and spinach, egg pasta

300 grams

first courses from Italy

Ricotta and spinach ravioli with nuts and truffle oil

Ricotta and spinach ravioli with nuts and truffle oil

vegetarian with gluten with eggs with lactose with nuts source of C vitamins high in potassium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and spinach ravioli with nuts and truffle oil

Delicious dish and ready in a few minutes

Ricotta and spinach ravioli with nuts and truffle oil step 1

step 1

Clean and wash the spinach, then season them in a frying pan after baking a clove of garlic in a spoonful of evo oil

Ricotta and spinach ravioli with nuts and truffle oil step 2

step 2

Add pieces of tomatoes and let them cook for a few minutes, finally adding small pieces of nuts.

Ricotta and spinach ravioli with nuts and truffle oil step 3

step 3

Prepare cooking water for ravioli and cook for about 10 minutes. Then fry them in the pan with spinach and season with raw truffle oil and pepper.

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