Ravioloni with buffalo ricotta and baby spinach leaves, small zuccotto glazed with Ice Chocolate Ruby, reduction of Sangiovese Superiore
x4
Ingredients for 4 people
For the Ravioloni:
8 Ravioloni with buffalo ricotta and baby spinach leaves Divine Creazioni®
20 g of Mycryo® cocoa butter
For the zuccotto and Sangiovese reduction:
100 g of fresh spinach leaves
1 light egg yolk
100 g of fresh cream
2 dl of Sangiovese Superiore red wine
Ice Choc Ruby Barry Callebaut to taste
Salt, white pepper to taste
Procedure
Blend the boiled and well-drained spinach leaves with the egg and fresh cream, salt, and pepper. Pour the mixture into silicone molds and cook in a bain-marie or microwave. Once cooked, let cool and partially glaze with Ice Choc Ruby chocolate. In the meantime, reduce the red wine in a small saucepan. Once the Ravioloni with buffalo ricotta and baby spinach leaves Divine Creazioni® are cooked in boiling salted water, drain them, leaving a little cooking water, and toss them in a pan with fresh butter. Finally, pour the hot Sangiovese reduction onto individual plates, place the ravioloni, and finish with the glazed spinach zuccotto. Optionally, finish with a few crispy spinach leaves.
