Ravioli with taleggio cheese and yellow squash
Instructions
Cut the pumpkin into cubes small, blanch in salted water, blend it with the taleggio into small pieces and with a little cooking water work all combining parsley and pepper.
Making pasta and ravioli.
Skip the tomatoes with olive oil and garlic, salt, pepper and condirvi pasta garnished with Basil and oil.
Ingredients and dosing for 4 persons
- 100 g of taleggio cheese
- 100 g of yellow squash
- 2 tablespoons of polenta flour
- 150 g of flour
- 2 eggs
- 1 clove of garlic
- 100 g of cherry tomatoes
- Parsley
- Olive oil extra virgin
- Basil
- Salt
- Pepper