Basil raviolini with gazpacho



Time of preparation:

20 min


4 people


– 400 g basil raviolini
– 1 kg cherry tomatoes
– 1 white onion
– 1 cucumber
– 4 basil leaves
– 4 parsley leaves
– Juice of half a lemon
– Salt
– Pepper
– Angostura bitter


Blanch the tomatoes and peel them.
Crush them to remove any excess liquid. Pour a drop of extra virgin olive oil into a pan. Blanch the tomatoes for 5 minutes
to give them flavour. Peel the cucumber. Place all the ingredients in the food processor, pour in the extra virgin olive oil and gently blend so that the individual ingredients remain recognisable. Bring a pan of salted water to the boil and cook the raviolini for 4 minutes. Drain them and mix them with a dash of extra virgin olive oil. Spoon the warm or cold gazpacho onto the plates first, followed by the raviolini. Garnish with basil and, if you are so inclined, why not add a few drops of Angostura?

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces