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Raviolo with tasty grilled vegetables filling, Colfiorito potato cream and cooked drops.

  • 300 g all-purpose (00) flour
  • 3 eggs
  • salt
  • 500 g Orogel savory Seasoned Grilled Vegetables Mix
  • 30 g onion
  • extra virgin olive oil
  • salt
  • pepper
  • 300 g Colfiorito potatoes
  • 1/2 onion
  • 500 g broth
  • 500 g fresh cream
  • grated Parmesan cheese
  • salt
  • cooked must drops
Pasta and Rice Courses


  1. Prepare the egg pasta, knead for 5 minutes and let it rest for 30 minutes.
  2. Pan fry the vegetables with chopped onion and some extra virgin olive oil, add a handful of parmesan cheese.
  3. Cook the onions, the potato pieces and the stock in a saucepan. Add cream half-way through cooking. Finish cooking, season with salt and pepper and blend everything with a mixer.
  4. Roll out the pasta dough and make ravioli filled with the seasoned grilled vegetables. Boil ravioli in abundant water and sauté with butter. Pour the Colfiorito potato cream on a dish, place the ravioli on top and season with cooked must drops.
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