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Ravioli with garlic, oil and chilli pepper

Ravioli with garlic, oil and chilli pepper
Originals

Andrea Berton

Level
Intermediate
Time
120 min
Freezer: 2 hs, Cooking: 50 min + 45 min, Infuse: 24 hs, Knead: 1 h
Category
Broths and soups, Main dishes
Allergens
Celery, Cereals containing gluten, Crustaceans, Egg, Fish, Huevos, Pescado

This recipe belongs to:

Italian Cooking with Broths

Watch recipe in video

Andrea Berton

He trained as a chef in the kitchens of the best restaurants in the world, from the Enoteca Pinchiorri in Florence to Alain Ducasse's legendary Louis, his restaurant that bears his name, configuring a very particular menu where the broth is the protagonist, thanks also to which he received a Michelin star in 2014.

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