Burrata And Chards Ravioli With Toasted Almond And Pancetta Cream
INGREDIENTS
- 1 packet of Burrata And Chards Ravioli
- 50 g blanched almonds
- 100 ml almond milk
- 30 g grated Pecorino cheese
- 50 g diced pancetta (cured belly pork)
- Extra-virgin olive oil
- Salt and pepper to taste
DIRECTIONS
To make the almond cream, toast the almonds in a pan. Put the toasted almonds in a blender with the almond milk, grated Pecorino cheese and mix together.
Sauté the pancetta until golden brown. Transfer to a piece of kitchen paper when ready.
Cook the ravioli, following the instructions on the packet.
Serve the ravioli in the almond cream and scatter the crunchy pancetta on top.
Sauté the pancetta until golden brown. Transfer to a piece of kitchen paper when ready.
Cook the ravioli, following the instructions on the packet.
Serve the ravioli in the almond cream and scatter the crunchy pancetta on top.
INGREDIENTS
Changing servings will update the ingredient list below.
servings.label
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- 1 packet of Burrata And Chards Ravioli
- 50 g blanched almonds
- 100 ml almond milk
- 30 g grated Pecorino cheese
- 50 g diced pancetta (cured belly pork)
- - Extra-virgin olive oil
- - Salt and pepper to taste
DIRECTIONS
To make the almond cream, toast the almonds in a pan. Put the toasted almonds in a blender with the almond milk, grated Pecorino cheese and mix together.
Sauté the pancetta until golden brown. Transfer to a piece of kitchen paper when ready.
Cook the ravioli, following the instructions on the packet.
Serve the ravioli in the almond cream and scatter the crunchy pancetta on top.
Sauté the pancetta until golden brown. Transfer to a piece of kitchen paper when ready.
Cook the ravioli, following the instructions on the packet.
Serve the ravioli in the almond cream and scatter the crunchy pancetta on top.
