Raviolo with tasty grilled vegetables filling, Colfiorito potato cream and cooked drops.
300 g all-purpose (00) flour
500 g Orogel savory Seasoned Grilled Vegetables Mix
30 g onion
extra virgin olive oil
300 g Colfiorito potatoes
500 g broth
500 g fresh cream
grated Parmesan cheese
cooked must drops
Pasta and Rice Courses
Prepare the egg pasta, knead for 5 minutes and let it rest for 30 minutes.
Pan fry the vegetables with chopped onion and some extra virgin olive oil, add a handful of parmesan cheese.
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.
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.