Herb ravioli
Ingredients for 4 servings
Ravioli or tortelloni filled with vegetables for 4 people (but even Ligurian pansotti would work just fine), 2 tablespoons pine nuts, 2 garlic cloves, fresh herbs as you desire: marjoram, basil, parsley, thyme, mint, sage and rosemary (if you choose to use those last two - use only very tender leaves), extra virgin olive oil to taste, grated Parmigiano to taste, salt to taste.
Preparation
Wash the herbs, rinse them quickly in running water and dry them. Set a side some to be used as decoration.
Peel the garlic, place it in the mortar with the pine nuts and the crushed herbs, and add some grains of rock salt. Grind until you achieve a smooth blend and pour it into a bowl and dilute it with the olive oil until it becomes a dense sauce. Otherwise put everything into a blender - but in that case add the oil earlier, and blend until you get a smooth blend.
In the meantime, boil the ravioli in plenty of salted water, drain it and pour the herb/pine nut sauce over it.
Decorate the plates with sprays of herbs, and serve it accompanied with the Parmigiano.
Ravioli or tortelloni filled with vegetables for 4 people (but even Ligurian pansotti would work just fine), 2 tablespoons pine nuts, 2 garlic cloves, fresh herbs as you desire: marjoram, basil, parsley, thyme, mint, sage and rosemary (if you choose to use those last two - use only very tender leaves), extra virgin olive oil to taste, grated Parmigiano to taste, salt to taste.
Preparation
Wash the herbs, rinse them quickly in running water and dry them. Set a side some to be used as decoration.
Peel the garlic, place it in the mortar with the pine nuts and the crushed herbs, and add some grains of rock salt. Grind until you achieve a smooth blend and pour it into a bowl and dilute it with the olive oil until it becomes a dense sauce. Otherwise put everything into a blender - but in that case add the oil earlier, and blend until you get a smooth blend.
In the meantime, boil the ravioli in plenty of salted water, drain it and pour the herb/pine nut sauce over it.
Decorate the plates with sprays of herbs, and serve it accompanied with the Parmigiano.
