We love pasta! What about you? The chestnut garlic cream that accompanies these ravioli is divine, and the touch of fresh avocado will really surprise you!
30 min
4 pax
Easy
We peel and finely chop the cloves of chestnut garlic.
We wash the red pepper, cut it into strips and then into small cubes.
We chop the nuts with a knife.
We cut the avocado in half, remove the pit, and separate the flesh from the skin with a spoon. We slice it thinly.
In a saucepan over medium-high heat, we will boil our Ravioli in salted water for approximately 5 minutes, and then drain.
Meanwhile, in another saucepan over medium heat, add a drizzle of oil. Add the garlic and red bell pepper and sauté for a few minutes, until the pepper begins to soften.
Add the walnuts and tomato paste, and sauté for another 5 minutes.
Pour in the cream, season, and wait for it to thicken. Then add the ravioli.
FINISHED DISH:
We will present the ravioli, along with its sauce, in the center of a flat plate. We will garnish with a few basil leaves and some pieces of avocado.
_Miguel Ángel Mateos:
– If we prefer a creamier and finer sauce, before adding the cream and nuts, we can blend the mixture with a blender.
– The texture and flavor of the avocado contrasts with the other ingredients, adding freshness to the dish and a distinct touch.
