RAVIOLI MINT

This ravioli filled with peas and mint is a refined and fresh dish: the sweetness of the peas combines perfectly with the citrusy notes of the lemon and the freshness of the mint. Perfect for warm days and when you want to impress your guests without any hassle: fresh pasta is always appreciated and, moreover, lends itself perfectly to an elegant presentation. 

MINT?!

The name "Mint" for a plant was first used by the Roman naturalist Gaius Plinius Secundus, about 2,000 years ago, and is derived from the Greek "Μίνθη" (Minthe or Myntha), the name of an unfortunate river nymph, daughter of the god Cocytus, who was turned into an herb by Persephone because she was the lover of Dite. 

Mint has been known as a medicinal plant since the time of the Egyptians and Romans. Scientific research shows that it has antioxidant, antimicrobial, larvicidal, anti-inflammatory, antiviral, and biopesticidal effects, thanks to the aromatic action of flavonoids, phenolic lignans, stilbenes, and essential oils in mint, as well as bioactive phytochemicals such as terpenoids, alcohols, and rosmarinic acid. 

BENEFICIAL PROPERTIES 

It promotes digestion, reduces bloating, and relieves intestinal cramps. The presence of menthol relieves headaches, clears the airways, and freshens breath.

Cook the ravioli in boiling water for 2.5 minutes, stirring occasionally with a wooden spoon (this also prevents the ravioli from sticking to the bottom of the pan) so that they cook evenly, and then gather them with a skimmer. 

SUGGESTED RECIPES:  

-  To best enjoy the delicate and fresh filling, serve it with the classic butter and sage.

-  video...Lemon sauce (garnish with a few fresh mint leaves).

-  On a bed of burrata, drizzled with extra virgin olive oil and freshly ground pepper

Ingredients: peas, durum wheat, egg, cashewnuts, water, breadcrumbs, lemon, mint, extra virgin olive oil, salt, black pepper. 

Allergen: gluten, wheat, egg, nuts. May contain traces of fish and lactose.