Ravioli Sheep Ricotta and Swiss Chards with mixed Aromatic Herbs and Pine nuts

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.