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OUR RECIPES

Russet Potato Pile

Spinack & Ricotta Ravioli in butter & sage sauce

INGRIDIENTS 1 x person.

50   Gr  Grass fed butter or unsalted.

200 Gr Mediterraneo Spinach Ricotta Ravioli

3 to 4  Fresh Sage leaves

Nutmeg

Grana padano cheese.

Salt

Pepper

 

METHOD:

Step one:

In a saucepan, add water and rock salt ( To your taste).

Bring to the boil.

Add the Ravioli and cook for 4 minutes.

Drain the Ravioli and keep some of the water. 

Put pasta aside.

 

Step two:

In a frying pan add the butter + sage and a couple of tablespoons of the cooking water.

Heat it untill the butter is completly melted.

Sprinkle some nutmeg to your taste.

Now, add the Ravioli and mix it all together.

Shaking the pan will help to get more of a creamy finish.

Turn gas off. ( DO NOT ADD CHEESE UNTIL THE GAS IS TURNED OFF)

Grate some Grana Padano cheese ( to your taste ) and black pepper.

Keep shaking the pan left to right or mix everything well with a wooden spoon.

Dish out and enjoy!

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