Butternut and ricotta ravioli with fresh sage and black olive tapenade
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Ingredients (13)
For the Tapenade:
100 g | olives — black, pitted |
15 ml | capers |
50 ml | olive oil — extra virgin |
1 cloves | garlic — cloves |
salt — to taste | |
blend above ingredients together and season to taste. | |
olive oil |
Butternut and ricotta ravioli:
400 g | butternut — raw, peeled |
150 g | ricotta cheese |
5 cloves | garlic — whole bulb |
salt | |
7 | sage |
fresh chillies — 573 |
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