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Ravioli with Mullet Bottarga, a Sardinian pasta specialty,
savouriness and delicacy characterise a creamy filling, in which the intense and penetrating flavour of mullet bottarga is diluted in a cream of ricotta and potatoes inundated with fresh parsley.
Be careful when cooking our ravioli!
Cook them in plenty of salted water, but only until they float; once they have come to the surface, drain them and season them to taste.
Attention! If you intend to flavor them by sautéing them in a pan, be careful to drain them a few seconds beforehand.Weight: 340gr.
Servings: 2
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