Ravioli of ananas stuffed with buffalo Ricoltta ~ Agrilat
Pasta, pomodoro, basilico e il tocco sublime della Provola Affumicata Tenuta Agrilat: e il primo è servito!
pasta, basilico, pomodoro, cucina mediterranea, provola, ricetta
41034
post-template-default,single,single-post,postid-41034,single-format-standard,cookies-not-set,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.2,smooth_scroll,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Ravioli of ananas stuffed with buffalo Ricoltta

 

Recipe by Chef @Luca Pieroni

 

Ingredients for 4 people

 

1 pineapple
2 Tenuta Agrilat Bufala Ricotta
Strawberry tree honey
Pine nuts
lavender

 

 

To prepare the filling, add the ricotta and honey in a planetary mixer and mix until the mixture is homogeneous.
Meanwhile, clean the pineapple, cut it lengthwise and cut 12 thin sheets.
Soak them in a solution of water and sugar (or water and Maraschino / rum) for one night in order to make the slices softer and more shiny.
Spread the slice on a flat surface and fill with the ricotta cream as a raviolo.
Close following the shape you prefer.
Garnish with pine nuts and lavender powder.