Savoy cabbage ravioli

Hello, for those, who enjoy cooking, it is always nice to dedicate some time of yours to  prepare genuine, home made dishes for family and friends. So, my small culinary tip for the week-end is a light ravioli recipe that perhaps your children would enjoy to help preparing as well. After making pasta sheets, by using only local organic flour and water, I chose my pasta fan shape and made medium-sized discs, which I filled with stewed savoy cabbage, excellent fragranced mortadella Bologna, raisins, pine seeds.

I cooked ravioli in salted boiling water and as soon as they tasted ‘al dente’, they were drained and served warm, topped with a drizzle of extra-virgin olive oil and a sprinkle of excellent pecorino cheese from Tuscany. An alternative to extravirgin olive oil, might be to melt a nut of fresh butter, according to your choice and taste.

The flavour is delicious and all I can add is to wish ‘buon appetito’ and enjoy the week-end to everybody!

nonna papera

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