Sweet potatoes with raviolli


1 medium size sweet potatoe
1 clove garlic
1/2 cup olive oil
1 / 4 cup frozen peas
1 tablespoon freshly grated Parmeggiano cheese
250 g ravioli filled with cheese


Bake the sweet potato in the oven and allow to cool. Cook the ravioli. Fry the garlic in a tablespoon of olive oil, add peas. Peel and mash the potatoes, add the toasted garlic, peas and some olive oil. Mix with ravioli and season. Serve with Parmeggiano cheese.


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