Raviolo with tasty mixed grilled vegetables filling, cream of Colfiorito potato soup and cooked must drops.
300 g“00” flour
500 g Orogel savory 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 Risotto
Prepare the egg pasta, knead for 5 minutes and let it rest for 30 minutes.
Pan fry the vegetables with chopped onion d EVO, 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 pastry and make ravioli filled with tasty mixed grilled vegetables. Boil in abundant water and toss with butter. Pour the cream of Colfiorito potato soup on a dish, place the ravioli on top and season with cooked must drops.