Cooking time 25'
Ingredients
2 250g pack - Italian Indulgence Crumbly Ricotta, Shredded Baby Spinach & Mascarpone
1 bunch - artichokes
2 spoons - extra virgin olive oil
- Parmesan
- Salt and pepper
Made with
Crumbly Ricotta, shredded baby spinach & Mascarpone
CRUMBLY RICOTTA, SHREDDED BABY SPINACH & MASCARPONE LARGE RAVIOLI WITH ARTICHOICE CARPACCIO

CRUMBLY RICOTTA, SHREDDED BABY SPINACH & MASCARPONE LARGE RAVIOLI WITH ARTICHOICE CARPACCIO

Wash and finely slice the artichoke hearts. In a hot frying pan, brown them quickly in a little oil, season with salt and pepper. Cook the tortelloni in a large amount of boiling salted water for four minutes. Prepare the plates by alternating slices of artichoke with tortelloni. Add Parmigiano Reggiano shavings and a splash of olive oil. Serve hot

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Sede legale Via Pacinotti 25 - San Giovanni Lupatoto - Verona
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Capitale interamente versato euro 6.000.000,00