Ricette

Pesto ravioli with red cabbage and apple

Prep.
30 minutes
Cooking
5 min.
Difficulty
Easy
Type
Vegetarian

Ingredients

1 package pesto ravioli by Gastronomia Piccinini
1 onion, chopped
2 apples, cored, peeled, cut into ½ inch cubes
2 pounds (1 kg.) red cabbage, sliced very thinly (with a mandoline)
3 ounces (100 gr.) raisin (soaked in lukewarm water to plump up)
7 ounces (200 ml.) port wine
Salt and pepper
4-5 tbs (50 ml.) EVO oil

Products used

  1. In a wide pan simmer chopped onion in the olive oil for 2-3 minutes over low heat
  2. Add the sliced cabbage, the apple cubes, some salt, the drained raisins. After 5 minutes pour the port wine and cook for 10 minutes.
  3. Cook ravioli in salted boiling water for 5 minutes then drain them and add them to the cabbage pan. Mix well for a couple of minutes.
  4. Plate up and dust with grated parmesan cheese (better 36-month aging)

Pair with a glass of white Riesling

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