Today's Ravioli has a very refined and particular taste with a mix of Sicilian flavors using Ravioli with Lemon di Pasta Cecchi.
A citrus fruit that is certainly appreciated in Italy in many recipes and combines perfectly with almonds, also very popular abroad.
Did you know about almonds? Almond is grown in the extreme southeast of Sicily and, together with the lemon, is considered one of the symbols of this region.
So I made a simple dish by serving the ravioli with a drizzle of Parmigiano Reggiano, chopped almonds and a few finely chopped parsley leaves, plus a drizzle of Extra Virgin Olive Oil. Perfect for New Year's Eve or any other great day of the year!
INGREDIENTS 2 pers:
- 300g RAVIOLI with LEMON or others of your choice from our pasta range;
- 20g Parmigiano Reggiano
- 4 Almonds
- Fresh Parsley
- Extra Virgin Olive Oil
STEP 1
Put some water on the fire to reach the boiling temperature and add a hint of salt, this is where you will cook the pasta later (min.1L/100g pasta).
Let's start by grating the Parmesan cheese on a small plate, then crumble the natural (unsalted) almonds and finally finely chop the fresh parsley. Once these three ingredients are ready, check the water temperature, when it boils you can throw in the ravioli and set the cooking minutes.
STEP 2
Once the ravioli are ready, collect them with a skimmer and arrange them directly on the plate to start garnishing in this order: a drizzle of Extra Virgin Olive Oil (to prevent them from sticking together), a sprinkle of Parmesan cheese, the crispy pieces of almonds and finally spread the fresh parsley on top.
Now is time to put your Ravioli on the table and enjoy them warm, BUON APPETITO!
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