DIFFICULTY 1/5
TIME 20 MIN.
400 gr RAVIOLI RADICCHIO and SPECK
250 ml cooking cream
200 gr robiola
100 gr pistachios
Salt, pepper, Evo oil
Icing of balsamic vinegar
Melt in a water bath the robiola with the cream, salt, pepper and mince grossly the pistachios. Bring to boil a pan of salt water and cook the Ravioli for 5 minutes. Drain and season with Evo oil. Pour the velvety at the bottom of the plates, dispose the ravioli and garnish with pistachios and some drops of icing balsamic vinegar.
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