Dry Age Bundle Ravioli with Asparagus and Peas
Materials
500 g Dry Age Bohça Ravioli
Water (for boiling)
Salt
1 pack of Asparagus
100 g Peas (boiled)
2 tablespoons Pesto Sauce
Parmesan cheese
Black pepper
2 spoonful butter
Fabrication
- Put water and salt in the pot and boil. Add the dumplings and cook for about 8 minutes.
- Put water in the pan, boil it, add salt and asparagus, boil for 5 minutes and drain. Put the asparagus in cold water and let it cool. Chop the cooled asparagus.
- Add butter to the pan and sauté the asparagus for 1-2 minutes. Add pesto sauce, ravioli and peas and mix. Add spices and serve.
For Contact and Information:
Zümrütevler Mahallesi, Seher Sk. No:8/3 Maltepe - Istanbul
0216 441 80 60
0532 156 40 40