Boiling the ravioli for 1 and ½ min. in a big pot with salty water (10g. salt every 1 l. water ).
In another pan bring to boiling the brown butter emulsion, add few spoon of the water, strain the
ravioli and slowly mix with sauce.
When arrive to a creamy consistence, serve the ravioli with the pesto and bread crumb.
Buon Appetito
Leonardo
LASAGNA
Cook the lasagna at 180°C for 30-35 min, depend
on the oven but should boiling on the edge of the tray
and have a gold-brown colour the crust.
Let rest the lasagna for around 20 min out of the
oven. This will make the lasagna set and don’t fall
apart.
If you prefer more hot put for extra 5 min in 180C
oven, after rest time.
Both dishes have a shelf life of 48hours from purchasing.
Both dishes are suitable for freezing.
Defrost overnight in the fridge before cooking.
Buon Appetito
Leonardo
