500g Nonna Rina ravioli with speck and robiola cheese
2 small zucchini
2 tablespoons grated Grana Padano cheese
1 clove garlic
100g cherry tomatoes (red and yellow)
Fresh basil to taste
Extra virgin olive oil, salt, and black pepper to taste
Preparation
Prep the zucchini: cut the zucchini into small cubes.
Sauté the zucchini: sauté the zucchini cubes in a pan with a drizzle of olive oil and a clove of garlic. Season with salt and pepper.
Create the zucchini sauce: transfer half of the sautéed zucchini to a blender. Add basil, grated Grana Padano cheese, a pinch of salt, and a drizzle of olive oil. Blend until smooth and creamy.
Prepare the tomatoes: cut the cherry tomatoes into cubes. Season with salt, olive oil, and fresh basil.
Cook the ravioli: cook the Nonna Rina ravioli in plenty of salted boiling water until al dente. Drain and add directly to the pan with the sautéed zucchini. Toss to combine.
Plate: spoon the zucchini sauce onto the bottom of the plates. Top with the ravioli and finish with a sprinkle of the cherry tomato salad. Serve immediately. Enjoy!
