for 2 people

Bake

50 g	Bündnerfleisch (Graubünden air-dried meat), cut into thin slices

Pesto

80 g	hazelnuts (e.g. Fine Food Nocciola Piemonte IGP)
½ bunch	chervil, leaves torn off
8 tbsp	olive oil (e.g. Fine Food Olio extra vergine di oliva)
2 tbsp	balsamic vinegar with figs (e.g. Fine Food Condimento ai fichi)
3 tbsp	grated Parmesan
½ tsp	salt
a little	pepper

Ravioli

	salted water, boiling
250 g	Fine Food ravioli con parmigiano reggiano vacche rosse

Serve

1 tbsp	olive oil
1	shallot, cut into thin slices
2	dried figs, cut into cubes
50 g	baby spinach

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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