Suggested material offered in store
450 gr fresh ricotta
1/2 cup grated Pecorino
1/2 teaspoon nutmeg
Salt and pepper
Ingredients for sauce:
150 gr porcini mushroom sliced
1/2 cup chopped parsley (1/4 for sauce and 1/4 for garnish)
1/ 4 cup of Stefano's olive oil
1 garlic clove
300gr cherry tomatoes on vine
2 sprig of fresh thyme
Preheat the oven at 400F
Place tomatoes on a cooking sheet with silpat.
Place 2 sprigs of thyme and sprinkle with half of garlic finely sliced.
Drizzle with bit of olive oil and cook for 20 minutes.
In a pan heat olive oil and butter, sauté the mushrooms.
Add parsley and sliced garlic.
Add roasted tomatoes.
Add your ravioli and mix carefully.
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