Hazelnut & Ravioli Salad Salad


If you are welcomed this winter, think about doing this. I first published the recipe a decade ago and I still cook it regularly for a variety of reasons. We are talking about a plump ravioli that is toast with toasted toasted hazelnuts, finely chopped blackcurrants and deep caramelized onions. You have fragments of toasted hazelnuts, and brightness from a little bit of confident. It is tasty, versatile and absolutely satisfying. Also, appropriately, make a great vegetarian gentleman for meetings like Thanksgiving. I have updated and rationalized the guidelines and the ingredient list here so that it reflects how I do it today. For example, I did cook the spoon on the side, but now it does not bother and just massage the lemon juice. A few tricks and improvements, and in this case, a small baking pan for cleaning.

Hazelnut & Ravioli Salad Salad

You can prepare most of the ingredients ahead of time and throw them together in less than five minutes when you're ready to serve the family style. Every time I have a window in the past days, I wash and chop the prickly pear, caramel onions and make hazelnuts.

Hazelnut & Ravioli Salad Salad

Keep in mind, this idea is highly customizable. You can play with the raviolis you use – vegan, vegetarian, gluten, etc.