The Raviolo of Sesto Calende
Excellence of the Region and Ambassador of the traditional flavours of Varese in the world.
Without modesty, the Raviolo of Sesto Calende is the one of the union, of the bond, of the twinning and of the friendship between two realities that observe and interact, the lake and the river.
A receipe born a few years ago, held in a timeless Raviolo, made by a thin rose-colored phyllo doug, become a classic and courted by the tables of the inhabitants of Sesto Calende and by the many guests who want to give theirselves a gastronomic postcard as a souvenir.
The union among the lake perch, the river shrimp and the wild mint of Sesto Calende make the taste unique, exquisite and unmistakable.
In the city of Sesto Calende is based the pasta factory since 1985 that produces the Raviolo of Sesto Calende, with the brand "La casa della Pasta Fresca"
Recommended sauce
Ingredients:
butter, shallot, sage, parsley, mint, lemon peel, black pepper.
Preparation:
Chop finely with the chopping knife a shallot, sage, parsley, mint and lemon peel mince, brown with the butter slowly. Cook the ravioli with plentiful salt water for four minutes, drain them directly in the pan with the mince and season all the ingredients. Dish out and sprinkle with the minced black pepper. Serve immediately hot and steamy.
Combination:
Ideal combination with the white wine I.G.T San Quirico of the Cascina Piano in Angera (Va) - Lake Maggiore.
www.ilraviolodisestocalnde.it
A receipe born a few years ago, held in a timeless Raviolo, made by a thin rose-colored phyllo doug, become a classic and courted by the tables of the inhabitants of Sesto Calende and by the many guests who want to give theirselves a gastronomic postcard as a souvenir.
The union among the lake perch, the river shrimp and the wild mint of Sesto Calende make the taste unique, exquisite and unmistakable.
In the city of Sesto Calende is based the pasta factory since 1985 that produces the Raviolo of Sesto Calende, with the brand "La casa della Pasta Fresca"
Recommended sauce
butter, shallot, sage, parsley, mint, lemon peel, black pepper.
Preparation:
Chop finely with the chopping knife a shallot, sage, parsley, mint and lemon peel mince, brown with the butter slowly. Cook the ravioli with plentiful salt water for four minutes, drain them directly in the pan with the mince and season all the ingredients. Dish out and sprinkle with the minced black pepper. Serve immediately hot and steamy.
Combination:
Ideal combination with the white wine I.G.T San Quirico of the Cascina Piano in Angera (Va) - Lake Maggiore.
www.ilraviolodisestocalnde.it
