Dough ingredients:

• 2 medium beets

• A Gala apple

• 30g of walnuts

• 10g of basil leaves

• 100g of buffalo ricotta

• 20ml of MCT

• 2 sachets of SIMFORT®

• Salt and white pepper to taste

Basil oil ingredients:

• 100g of basil

• 250ml of MCT
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Preparation mode:

• For the raviovi “dough”: peel the beets and cut very thin slices, preferably using a mandolin; scald them in boiling water with a little salt and cool immediately in water and ice; drain on paper towels and set aside;

• For the filling: peel the apple and cut into 3 mm cubes; Chop the walnuts and basil; mix these ingredients with the ricotta and the SIMFORT® and season with olive oil, salt and pepper. ;

• On baking paper, place two superimposed beetroot slices. Place a teaspoon of the filling and seal like an envelope with the help of a spatula. Reserve;

• Blanch basil leaves in boiling water and cool them quickly in water and ice. Squeeze the leaves well so that all the water comes out and beat in a blender with the MCT. Strain through a very fine strainer and set aside.

Assembly: Place the raviolis on individual ceramic spoons. Top with a few drops of basil oil and finish with a diced apple and a beet sprout over each ravioli or whatever you prefer.

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