Bella Italia, what good vegetarian food they can make there. Also, ravioli is a great pasta to work with in the kitchen. They are pasta pillows with stuffing inside. The nice thing is that you can put anything in it. In supermarkets, they sell different varieties, for example, with mushroom or asparagus filling. Today I chose asparagus stuffing. But with mushroom stuffing is also very tasty in this dish. Tip: pre-prepared ravioli is best when you get it from an Italian toko.
Ingredients ravioli with leeks and pumpkin seeds
For 2 persons:
- 250 grams of ravioli with asparagus filling (or other filling)
- 1 leek
- 1 red onion
- 2 garlic cloves
- green lamb’s lettuce or mixed leaf lettuce
- 25 grams of pine nuts
- 25 grams of pumpkin seeds
- 1 tbsp truffle oil
- pepper
- little basil
- For vegetarians: 50 grams of flaked Parmagiano reggiano (vegetarian rennet)
Preparation of ravioli with leeks and pumpkin seeds
- Slice the leeks and wash off in a colander
- Chop the onion and do the same with the garlic
- Boil water in a large saucepan and as soon as it boils add the ravioli.
- Cook the ravioli as long as needed. The fresh variety needs no more than 4 minutes. Drain and allow to cool briefly
- Take a plate and place a bed of lettuce on it
- Fry the garlic and sauté the onion in a pan.
- When the garlic and onion are sautéed, add the leeks. Bake for a while. Add some pepper to taste.
- In a skillet, put the pine nuts and pumpkin seeds. When the pumpkin seeds start jumping they are good. Keep stirring well or you will get brown pits.
- Return the ravioli from the colander to the pan. Pour the truffle oil over all the ravioli pieces. Mix well.
- Then place number of raviolis on plate with lettuce.
- Spread the mixture of leeks, garlic and onion over the pasta.
- Garnish with the Parmagiano Reggiano flakes and the pine nuts and pumpkin seeds.
- As a finishing touch a little basil on top.
- Enjoy your meal!
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