Ricette

Ingredients

1 package green ravioli by Gastronomia Piccinini
1 pound (500 gr.) fresh crawfish
2 large leeks
1 ounce dry white wine
chili flakes, salt and pepper
some butter and olive oil

Products used

Ravioli con funghi porcini

1. Chop the leeks in rounds and stew them in a little oil and butter in a non-stick skillet with a pinch of salt and chili flakes.
2. Shell the crawfish and discard intestines, simmer them with the leeks for 5 minutes.
3. Add the wine and let it evaporate.
4. Cook ravioli in salted boiling water for 5 minutes, drain them and saute them briefly in the leek sauce.
5. Plate up and dust with a little white pepper.

It should be served with a glass of chilled Prosecco.