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Lapasta: recipes for restaurants

I ravioli al Plin delle Langhe

THE RAVIOLI AL PLIN OF THE LANGHE

This type of ravioli is of the finest quality; serving them in the simplest fashion possible is recommended, with foamy butter seasoned with sage or rosemary or both if you wish. Boil the ravioli in plenty of water...

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I ravioli delle Langhe

RAVIOLI SAN LORENZO (MEAT AND VEGETABLES)

Boil the ravioli in plenty of salted water, drain and saut├ę with foamy butter seasoned with herbs. Add fresh crushed tomatoes and lastly some julienned Ligurian basil and chopped walnuts...

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I ravioli di pesce con pomodorini, capperi e olive

FISH RAVIOLI WITH CHERRY TOMATOES, CAPERS AND OLIVES

Cut tomatoes into wedges (if you use cherry tomatoes you can roughly chop them) pre-heat pan and drizzle with olive oil, add tomatoes, halved olives and well-washed capers and cook...

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I ravioli di Raschera e noci
con salsa aromatica al porro stufato

RAVIOLI WITH MOUNTAIN CHEESE AND WALNUTS WITH AROMATIC LEEK SAUCE

First wash and dice leeks and simmer in a pot with butter and olive oil and a pinch of salt and let them soften, then add salt and freshly milled pepper to taste...

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I tortelloni di ricotta e spinaci gratinati

TORTELLONI WITH RICOTTA AND SPINACH AU GRATIN

Boil tortelloni in plenty of salted water, drain and allow to cool; drizzle with oil to keep them from sticking. Prepare the cream of pesto, once ready adding the tortelloni and stirring gently...

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