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.