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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!

Ravioli with gorgonzola and walnuts with melissa and Meliga cookies

Preparation
20 minutes
Difficulty
Medium
Type of past
Ravioli

Ingredients to serve 6 persons

to taste
Meliga biscuits
50 gr
shelled walnuts
to taste
melissa
50 gr
butter
1
garlic clove
to taste
salt

Condiment

Walnuts, melissa and meliga biscuit

Procedure

Crumble the Meliga biscuits and toast them in a pan with salt. Coarsely chop the walnuts, chop the melissa and the garlic. Melt the butter in a pan and filter it. Brown the garlic in the pan with the butter filtered previously. Cook the P&C Fresh Pasta and put in the sauteed base, add the walnuts and the melissa, Plate, garnish with the Meliga biscuits crumble.

Tips from the chef

As an alternative to melissa, you can use parsley. Meliga biscuits crumble can be replaced with toasted pine nuts.

You should also try this recipe with:

Small triangles with speck and cheese
Ravioli with borage and walnuts

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!