ingredients

2 packs of Ravioli Trattoria cheese selection 'Giovanni Rana' (250g)
135 ml of fresh cream,
50 g freshly grated Parmesan cheese
50 g of hazelnuts,
30 g of butter,
1 organic lemon,
1 branch of fresh rosemary,
1 pinch of pepper from the mill,
salt

Steps

Step 1

Grill the hazelnuts in the pan . Let them cool and rub in their hands to remove the skin and crush them roughly.

2nd step

Then melt a knob of butter in the pan, add the grated lemon zest and then the rosemary sprig. To return the whole 2 to 3 minutes . Slowly add the liquid cream to the pan, salt, pepper and simmer for 2 minutes.

Step 3

Remove the rosemary, stir in the cream 3 tablespoons Parmesan cheese. Throw the Ravioli in a large pot of slightly salted water, brought to a boil.

Step 4

After cooking, drain them gently and add a little butter. Make the plate by putting the lemon sauce first and placing the Ravioli in the center.

Step 5

Sprinkle with crushed hazelnuts, a pinch of Parmesan cheese and decorate with a sprig of fresh rosemary .