Ravioloni with buffalo ricotta and baby spinach leaves on butternut squash cream, broccoli rabe, and red prawn
x8
Ingredients for 8 people
24 Ravioloni with buffalo ricotta and baby spinach leaves Divine Creazioni®
1 Mantovana pumpkin
500 g of onion
100 g of butter
1 bunch of marjoram
1 kg of broccoli rabe
200 g of peeled red prawns
vegetable broth as needed
extra virgin olive oil as needed
Procedure
For the pumpkin cream:
Clean and chop the onions and stew them in a wide, shallow pan. Add the cleaned and chopped pumpkin, extend with vegetable broth, and cook until done. Then, blend everything with the marjoram.
Cook the Ravioloni with the broccoli rabe in plenty of salted water. Once cooked, drain and sauté with a drizzle of oil.
Place the pumpkin cream at the bottom of the plate, lay the ravioli and broccoli rabe on top, and finally, place the prawns on the pasta, slightly seasoned with a drizzle of extra virgin olive oil.
