A light and fragrant dish, with ravioli filled with burrata and Sicilian lemon zest, celebrating the fresh flavours of the summer. Perfect for outdoor lunches!
Burrata and Sicilian Lemon Zest Medaglioni with cashew cream, roasted cashews and fresh thyme
25 minutes
easy
2 people
Ingredients
Burrata and Lemon Zest Medaglioni
1 pack (200g)
100% cashew butter
1 tbsp
butter
30g
fresh cream
40g
toasted cashews
50g
fresh thyme
to taste
salt
to taste
extra virgin olive oil
to taste
preparation
1
In a large skillet, melt the butter gently, then add the cashew butter and amalgam. Pour in the liquid fresh cream and cook over low heat until smooth.
2
Add 150 ml of water and 1 pinch of salt to the cream. Add the package of Burrata and Sicilian Lemon Zest Medaglioni and cook over low heat for 5 minutes, until you get a thick cream.
3
Serve the ravioli directly with the cream obtained in the pan, adding toasted and coarsely chopped cashews, a grind of pepper and a few fresh thyme leaves.
LET YOURSELF BE INSPIRED
More ideas you might like...