Ravioli Altoni with burrata & lime with Basil pesto and Didess Mini Amelioras of Thai Basil and roasted cherry tomatoes
Ingredients:
basil pesto
4 fistfuls of basil
50 g grilled pine nuts
1 clove of garlic
100 ml olive oil
50 g parmesan
Preparation:
Boil the ravioli in salted water for 5 minutes. Blend all the ingredients in a blender and add the parmesan. Put tomatoes in an oven dish with olive oil and pesto. Roast them in the oven at 180°C. Dress with a slice of lime and frozen basil spheres by R&D Revolution.
