Steaming and blend the pulp of Jerusalem artichokes with ½ cup extra virgin olive oil, add bread crumbs. Make a stuffing hard and not too wet. Make the dough and fill the ravioli. Bake in water and finally pass them in a pan with oil, grated raw Jerusalem artichokes and a little anchovy fillets dissolved in oil.
Difficulty: Medium
Number of person 3
Preparation time: 01:30 hours
Cooking time: 01:25 hoursBrowse:
Dressing:
sHotel Select, cozy hotel in Andalo, at the feet of the Brenta Dolomites, is...
The apartment hotel Residence Alba Nova is situated in a quiet and central...
Hotel Miralago in Molveno is a cosy 3-star hotel in the centre of town and...
From the renovation of an over 300-year-old farmstead, the Fichtenhof guest...
Hotel Langeshof is located in Anterivo, in the heart of the Monte Corno Nat...
sThe Liberty Hotel Malè is located in a quiet and central area in Malè, Val...
The family-run Guesthouse Serenetta lies in a panoramic, quiet and sunny po...
Reservation accepted for a minimum of two nights. The 90 sqm Bucaneve...
The Family Hotel Adamello in Passo Tonale is situated in a central and pano...
The Residence Kristall lies in Predazzo in Val di Fiemme, in the heart of T...
The Residence Lagorai in Predazzo is a cozy villa immersed in the greenery...
The Residence Color Home Suites Apartments is a modern and colorful chalet,...
Ursus Adventures is the rafting and outdoor activities centre in Val di Sol...
