Ingredients for 2 persons:
- Ravioriselli® Mozzarisella® and Zucchini La Spiga Bio – 1 package
- 200 g leek
- 30 g pitted black olives
- 10 g small capers
- 1 organic lemon
- Extra virgin olive oil, salt to taste
Chop the olive and put them aside. Slice the leek into 3 mm pieces (photo 1, 2),
then stew it until it is tender (about 15 minutes) (photo 3, 4).
Blend the leek until smooth, adding some water if necessary, and season (photo 5).
Cook the ravioli in salted boiling water for two minutes, dry them and put them in a pan with the leek sauce (photo 6),
then cook them together for 1 minute (photo 7).
Garnish with the chopped black olives and capers (photo 8).
Zest the lemon on each plate and serve (photo 9-10).
Recipe created by: MARCO BORTOLON