Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bake
Pesto
Ravioli
Serve
How it's done
Bake
Spread the air-dried beef on a baking tray lined with baking paper. Place the baking tray in a cold oven. Warm the oven to 150 °C, bake for approx. 15 mins. until crispy. Remove from the oven, leave to cool.
Pesto
Place the hazelnuts in a measuring cup along with all the other ingredients up to and including the pepper, puree, set aside.
Ravioli
Cook the pasta in boiling salted water until al dente, drain the pasta and reserve approx. 50 ml of the cooking water, set aside, keep the ravioli warm.
Serve
Heat the oil in a pan. Add the shallot, sauté for approx. 1 min. Add the figs, cook briefly. Pour in the reserved cooking water. Add the ravioli and baby spinach, mix together, serve with half the pesto. Top with the air-dried meat and the remaining pesto.
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