Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 1 package of ravioli 100g courgettes 3. 30g grated parmesan cheese. butter 200ml. heavy cream 1 pinch nutmeg salt pepper PROCEDURE -------------------------- Peel and wash the zucchini, without removing the skin, grate coarsely.
Sauté in a pan with butter. Add the cream and the grated cheese, salt and pepper. Add a pinch of nutmeg, mix well and cook over medium heat for several minutes. Meanwhile, boil the ravioli in salted water. Drain the ravioli and place them in a bowl, cover with the cream of zucchini and mix well.
Place in individual dishes and serve immediately. 
Sauté in a pan with butter. Add the cream and the grated cheese, salt and pepper. Add a pinch of nutmeg, mix well and cook over medium heat for several minutes. Meanwhile, boil the ravioli in salted water. Drain the ravioli and place them in a bowl, cover with the cream of zucchini and mix well.
Place in individual dishes and serve immediately.
- Quail Egg Ravioli with Truffle Sage Sauce (15/05/2011)
- Reader's Digest, pumpkin ravioli with gorgonzola sauce and a wine (10/05/2011)
- Reader's Digest, pumpkin ravioli with gorgonzola sauce and a wine (03/05/2011)
- Epicute: I Heart Ravioli (11/05/2011)
- Reader's Digest, pumpkin ravioli with gorgonzola sauce and a wine (20/04/2011)
No comments:
Post a Comment