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Pasta & Company

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!

Black ravioli with asparagus and pistachio crumble

Preparation
15 minutes
Difficulty
Medium
Type of past
Ravioli

Ingredients to serve 4 peaple

5/6
asparagus spears
40 gr
pistachio crumble
20 gr
Parmigiano Reggiano
30 gr
butter
to taste
salt and pepper

Condiment

Asparagus and pistachio crumble

Procedure

Cut the asparagus into pieces not longer than 2 cm, cook them in boiling water for 6 minutes, drain them and cool them in cool water. Melt the butter in a pan and add the asparagus. Cook the P&C Fresh Pasta, drain, put it in a pan with the asparagus. Plate, add the pistachio crumble, grated Parmesan cheese and pepper.

Tips from the chef

If you want to give some color to the dish,  add a few cherry tomatoes to the condiment with the asparagus.

You should also try this recipe with:

Capresi half-moon ravioli
Classic noodles

 

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!