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Ravioriselli® Mozzarisella® and Zucchini with Leek sauce, Capers, black Olives and Lemon
Ravioli with braised Seitan with Porcini Mushrooms Cream Sauce and Treviso Red Chicory
Tortelloni Walnuts and Blue Cheese with Pears and Ricotta cheese
Half moons Spreadable blue, Walnuts and Almonds with Red Chicory, Pumpkin and Red Wine sauce
Mediterranean Spelt Ravioli with Ginger-Zucchini cream, Beetroot and Lavender
Ravioriselli® Spreadable and Spinach with wild herbs Pesto
Half moons Spreadable blue, Walnuts and Almonds with Spinach cream and smoked Tofu
Tortelloni with Porcini Mushrooms with Mushrooms, Walnuts and Parmesan
Ravioli Sheep Ricotta and Swiss Chards with mixed Aromatic Herbs and Pine nuts
Ravioriselli® Mozzarisella® and Zucchini with cream of Zucchini flowers
Potato gnocchi with raw tomato sauce
Your recipes
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MARCO BORTOLON – CUOCO VEGAN
Marco Boscarato
Il Sesto Sapore – Vegan Cookery School
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