RAVIOLI al LIMONE

Ravioli with Lemon (al Limone in Italian) is a filled pasta that is perfect for both the Christmas season and the rest of the year, especially on summer days.

This dish is not afraid of seasonality, because throughout the year are there lemons in our markets. Pasta Cecchi makes the filling through the smell of the citrus fruits balanced with the other ingredients so that the ravioli can be eaten alone or combined with other flavours such as fish and vegetables.

Cook the Ravioli 2,5 minutes, do not cover the pan during cooking and gently stir the ravioli every now and then. Then collect the ravioli with a skimmer and put them in the pan with the sauce for 1 minute.

TIP!! The cooking water of the pasta is rich in mineral salts and starch, save it and add a few spoonfuls to mix the pasta better with the sauce and give it more creaminess in a natural way.

Excellent served with fish-based sauces such as the classic Shrimp or infinite alternatives, but it is important not to keep the flavors of the sauces too strong to always enjoy the filling of the ravioli.

SUGGESTED RECIPES:

• Pesto Classico (not too much)
• Flavors of Sicily
• Butter and sage
• Butter and Mint
• Walnut pesto (not too much)

Ingredients: Fresh Ricotta, durum wheat, wheat flour, Grana Padano, egg, water, lemon, parsley, salt, nutmeg.

Allergen: gluten, wheat, egg, cow's milk and lactose. May contain traces of fish, nuts.