Ingredients for 2 portions:
- Ravioli Lactose-free Mozzarella and Tomato La Spiga Bio – 1 package
- 200 g of potatoes
- 250 gr of milk (lactose free or soy milk)
- Soy sauce
- 200 g of shallot
- 300 g of cherry tomatoes
- 15-20 basil leaves
- extra virgin olive oil, salt, pepper
A recipe recalling the Italian cooking tradition, combining tomatoes, basil and potatoes. Useful tip: tomatoes and basil go hand in hand not only in the kitchen but also in the vegetable garden: basil is a natural repellent against tomatoes bugs.
Boil the potatoes in salted water, drain, peel and mash with the help of a potato masher (photo 1). Mince the shallot and cook it on low eat with a bit of water and extra virgin olive oil (photo 2).
Add half of the mashed potatoes.Now prepare the purée: mix together the mashed potatoes, the shallot, oil, a bit of milk and blend. Pour in a non-stick pan and cook at a low heat, stirring gently with a wooden spoon (photo 3). Slowly add some more milk and stir until the sauce gets creamy (photo 4).
Saison with salt, soy sauce, pepper and add ¾ of the basil leaves to the purée (photo 5). Halve the cherry tomatoes and cook them over a low heat together with the remaining half of the shallot until they are well cooked (photo 6).
Saison with salt and pepper. Meanwhile cook the ravioli in boiling water until they float (photo 7). Remove from the pan using a slotted spoon. Stir fry the ravioli with the purée for a couple of minutes (photo 8).
To serve, garnish with basil (photo 9).
Enjoy your meal!
Recipe created by chef: MARCO BOSCARATO