Ravioli Altoni with burrata & lime with Basil pesto and Didess Mini Amelioras of Thai Basil and roasted cherry tomatoes


basil pesto

4 fistfuls of basil

50 g grilled pine nuts

1 clove of garlic

100 ml olive oil

50 g parmesan


Boil the ravioli in salted water for 5 minutes. Blend all the ingredients in a blender and add the parmesan. Put tomatoes in an oven dish with olive oil and pesto. Roast them in the oven at 180°C. Dress with a slice of lime and frozen basil spheres by R&D Revolution.


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