Ingredients for 4 people
400 g of Ravioli ricotta e spinaci bio
30 g onion
saffron pistils to taste
200 g of goat’s milk
60 g pistachios
40 g extra virgin olive oil
50 g of pecorino cheese
Procedure
Infuse saffron pistils in milk at 60 °C for 30 minutes. Brown onion wedges in a pan with extra virgin olive oil. Toast pistachios, chop and add them to onion, milk and pecorino cheese.
Cook the sauce for 10 minutes and remove the onion wedges. Cook Ravioli ricotta e spinaci bio in boiling water and drain them when “al dente”. Finish cooking in the pan with the sauce and decorate with some saffron pistils and whole pistachios.
Enza Liberati fic lady chef.
