Old Women In Panty Girdles

pumpkin ravioli with mint pesto Roast

Ingredients: 500 g

ravioli with pumpkin 1 bunch mint 50 g 30 g parmesan cheese extra virgin olive oil 6 No nuts to taste salt pepper
Time: 10 min. Calories: 350 Kcal. Difficulty: Preparation


Wash the mint, chop and add to the cheese. You must obtain a homogeneous mixture.

stretch it with four tablespoons of water and then add the oil.

emulsified, so that the sauce is thoroughly homogeneous. Add salt and pepper.

Crumble the walnuts.

Boil the pumpkin ravioli in salted water then drain and a skimmer.

mix with the mint pesto and stir gently.

Serve the ravioli dusted with chopped nuts.


Matches


Alto Adige Sauvignon still dry body
Colli Orientali del Friuli Sauvignon still dry body
Garda Marzemino still dry body
Montecarlo Bianco still dry body
Oltrepo 'Pavese Pinot Grigio still dry body
Soave Classico still dry body