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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!

Spinach and ricotta ravioli with Zucchini blossoms and flavored breadcrumbs

Preparation
20 minutes
Difficulty
Medium
Type of past
Ravioli

Ingredients to serve 6 people

2 slices
stale bread
4
zucchini blossoms
5
cherry tomatoes
20 gr
pine nuts
5
basic leaves
10
salt packed capers
1
garlic clove
to taste
Grated Pecorino cheese
to taste
Extra virgin olive oil
to taste
salt and pepper

Condiment

Zucchini blossoms and flavored breadcrumbs

Procedure

Crumble 3 slices of bread and put them in a pan, chop the capers with the basil, drizzle oil on the bread and add the capers and basil. Toast the pine nuts, cut the zucchini blossoms and a garlic clove and put them in a pan with a few drops of oil, Cut the tomatoes into quarters and add them to the sauce. Cook the P&C Fresh Pasta, drain and saute in a pan with the sauce. Plate with the pine nuts, the breadcrumbs and the pecorino cheese.

Tips from the chef

Instead of zucchini blossoms you can use zucchini cut into thin strips!

You should also try this recipe with:

Triangles with asparagus
Tri-colored fusilli

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!