Ricette

Speck and potato ravioli

Prep.
10 minutes
Cooking
35 min.
Difficulty
Easy
Type
Traditional

Ingredients

1 package speck and potato ravioli by Gastronomia Piccinini
1 pound (500 gr.) cherry tomatoes
1 shallot, finely minced
1 garlic clove, crushed
lots of fresh basil
2/3 tbs EVO oil, salt and pepper

Products used

  1. Cut tomatoes in half, lay them in an oven tray lightly oiled, sprinkle with salt and pepper, a little olive oil. Bake at 120 F for 30 minutes.
  2. pour remaining oil in a skillet, simmer shallot and garlic for 2 minutes then add tomatoes confit and some basil leaves, Cook for 3-4 minutes, discard garlic clove.
  3. Cook ravioli in salted boiling water for 5 minutes, drain and saute them into the sauce briefly, add more basil and serve.

It will go nicely with a glass of dry white wine from Alto Adige.

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