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Raviolo with tasty mixed grilled vegetables filling, cream of Colfiorito potato soup and cooked must drops.

  • 300 g“00” flour
  • 3 eggs
  • salt
  • 500 g Orogel savory 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 Risotto


  1. Prepare the egg pasta, knead for 5 minutes and let it rest for 30 minutes.
  2. Pan fry the vegetables with chopped onion d EVO, 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 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.
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