Raviolotti with pecorino di Pienza cheese and pine nuts with green beans and Piccadilly tomatoes
x4
Ingredients for 4 people
12 Raviolotti with pecorino di Pienza cheese and pine nuts Divine Creazioni Surgital
g. 200 fresh green beans
4 Piccadilly tomatoes
1 onion
extra virgin olive oil
basil leaves
Procedure
Blanch the washed and trimmed green beans in plenty of salted water. In a pan, sauté the onion in extra virgin olive oil. Add the green beans and some of the cooking water. Reduce the mixture, then blend and strain through a chinois, season with salt and pepper.
In a small pot, blanch the tomatoes for a few seconds. Cool them in ice water, peel, and remove the seeds. Cut into wedges and bake at 80°C for about 1 hour. Cook the Raviolotti in plenty of salted boiling water, drain, and plate with the vegetables, garnishing with the green bean cream, basil and mint leaves, and a drizzle of extra virgin olive oil.
Chef Daniele D’Alberto
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
