Ravioli alla Casereccia

Surrounded by greenery rises ‘La Casereccia’. A local in rustic style but with a sense of elegance. Specialty of the menu is the seasonality that features the most delicious dishes with seasonal products. A delicacy not to be missed are the homemade ravioli: a seduction for the palate

Ingredients for the filling

caciotta sheep, eggs, parmesan, marjoram, parmesan

Ingredients for the sauce

extra virgin olive oil, garlic, tomatoes, marjoram, thyme, pipernia, our cave rabbits, salt

Directions

While pasta is cooking, saute in a pot or crock pan; add ¼ of wine and let it evaporate. Add browned garlic, marjoram thyme, tomatoes and pipernia. Cook for 45 minutes over medium heat. Pan-fry whole adding the pasta, stir and serve in a crock pan.

Plate reviewed in the June 2014 Ischianews magazine

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La Casereccia restaurant

logo la casereccia 

Reviews

pappardelle-al-ragu-di-coniglio-con-porcini
scialatielli-don-salvatore
scialatielli-con-vongole-e-ciurilli
ravioli-alla-casereccia
scialatielli-vongole-e-fiori-di-zucca
pappardelle-al-ragu-di-coniglio-con-porcini
caserecce-alla-montanara
paccheri-allo-scoglio
ravioli-al-sugo-di-coniglio-e-funghi-porcini
carbonara-di-mare-2018

Ristoranti.ischia.it
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