Ravioli Pesto with Courgette, Stracciatella and Prosciutto
Ravioli Pesto with Courgette, Stracciatella and Prosciutto
Ingredients
- Ravioli Pesto – 12 pieces
- Arrabbiata Sauce – 140 g
- Courgette – 40 g
- Stracciatella – 40 g
- Prosciutto – 30 g
- Toasted pine nuts – 5 g
- Fresh basil – 3 g
- Olive oil – 1 tsp
- Salt and pepper
Bereiding
- Cut the courgette into thin slices. Grill briefly on a hot griddle and season with salt and pepper. Leave to cool, then roll up the slices.
- Heat the Ravioli Pesto for 3 minutes in lightly salted boiling water. Drain and leave to cool.
- Arrange the ravioli on a serving platter and spoon the Arrabbiata Sauce over them.
- Distribute the stracciatella, courgette rolls and prosciutto between the ravioli.
- Finish with the toasted pine nuts, fresh basil, olive oil and freshly ground black pepper.
Galerij
Deze producten heb je nodig
Ravioli Pesto
Arrabbiata
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