Raviolo with tasty grilled vegetables filling, Colfiorito potato cream and cooked drops.

Name: Raviolo with tasty grilled vegetables filling, Colfiorito potato cream and cooked drops.
Total time: 60 min
Yield: 0
Ingredients: 300 g all-purpose (00) flour; 3 eggs; salt; 500 g Orogel savory Seasoned Grilled Vegetables Mix; 30 g onion; extra virgin olive oil; salt; pepper; 300 g Colfiorito potatoes; 1/2 onion; 500 g broth; 500 g fresh cream; grated Parmesan cheese; salt; cooked must drops

60 min

Intermediate

Primi Piatti

Ingredients

300 g all-purpose (00) flour
3 eggs
salt
500 g Orogel savory Seasoned Grilled Vegetables Mix
30 g onion
extra virgin olive oil
salt
pepper
300 g Colfiorito potatoes
1/2 onion
500 g broth
500 g fresh cream
grated Parmesan cheese
salt
cooked must drops

Method

Prepare the egg pasta, knead for 5 minutes and let it rest for 30 minutes.
Pan fry the vegetables with chopped onion and some extra virgin olive oil, add a handful of parmesan cheese.
Cook the onions, the potato pieces and the stock in a saucepan. Add cream half-way through cooking. Finish cooking, season with salt and pepper and blend everything with a mixer.
Roll out the pasta dough and make ravioli filled with the seasoned grilled vegetables. Boil ravioli in abundant water and sauté with butter. Pour the Colfiorito potato cream on a dish, place the ravioli on top and season with cooked must drops.