SUMMER RAVIOLINO With julienne vegetables and aromatic vinegar

Ingredients

• 2 spoons of olive oil
• 1 spoon of aromatic vinegar
• 3 basil leaves 
• 1 carrot
• 1 zucchini
• 1/2 shallot
• 1/2 pepper
• 20 g of pieces of parmesan cheese 

Boil a saucepan with salted water, to cook first the vegetables and then the Raviolini.
In a capacious soup bowl emulsify the vinegar with salt, mix well, add oil, stir vigorously and keep it apart.
Dice the vegetables in very small cubes, put them in boiling water, cook for 1 minute, pick them with a small colander and place them on a rag to absorb the water. 
Cook the Raviolini. When they're ready, put them in a soup bowl with cold water to cool them down. Drain the raviolini and overturn them in the soup bowl with the aromatic vinegar and oil, add the vegetables, the parmesan cheese and basil. Stir softly and serve.