Start with the onion, slice it and lightly fry it along with the garlic. Peel and julienne the peppers, add them to the onion and wilt for 10 minutes.
Remove the garlic, then add the chopped parsley and add salt to taste. Lightly pound the pepper in a mortar.
Cook the ravioli, boiling them in plenty of salted water for 3 minutes. Drain them in the sauce and toss a few moments to all blend the flavors. Scent the ravioloni with grated lemon zest and pink pepper.
Serve and finish the preparation with coarsely crumbled taralli and a few basil leaves.
Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
