Ingredients for 2 portions:
- Ravioli sheep Ricotta and Swiss chards La Spiga Bio – 1 package
- 1 bunch of dill
- Borage and borage flowers
- Valerian salad
- Baby leaf spinach
- 1 bunch of basil
- Thyme
- Oregano
- Violet flowers
- Basil flowers
- 40 g of extra virgin olive oil
- 20 g of pine nuts
Preparation method:
Clean the vegetables and aromatic herbs and toast the pine nuts. Add all ingredients to a bowl.
Meanwhile, cook the ravioli in boiling water and drain. Add to the bowl and spoon over the olive oil. To serve, garnish with basil flowers, borage and violet flowers.
