Flow rate
First courses
Duration
30 minutes
Difficulty
Easy
Ingredients
- 400 g of ravioli with filling of your choice
- 200 g of Valcasotto Occelli®
- 150 ml cooking cream
- Salt to taste
Preparation
The strong point of this first course is the simple goodness of the dressing: a cream cheese that is quickly prepared only with cream and Valcasotto Occelli®. In a few minutes, you will bring to the table a dish worthy of a real chef!
Procedure
Dice 150 g of Valcasotto Occelli®.
Heat the cream in a saucepan: when it starts to boil, turn off the heat and add the pieces of cheese, stirring well until they have melted. Then blend the mixture obtained, to make it more homogeneous and creamy.
Boil the ravioli in salted boiling water. After draining them, transfer them to a large pan together with the cream cheese and quickly sauté everything to mix the ravioli with the sauce. Sprinkle with the remaining 50 g of Valcasotto flakes and serve immediately!
You can choose the ravioli you prefer, although with the classic ricotta and spinach filling you are on the safe side: it is light and delicate and does not cover the taste of the cream cheese.
