Tomato Girasoli with Prosciutto, Walnuts & Robiola cheese


The perfect balance of sweet, salty, creamy and crispy guaranteed to satisfy all cravings


  • 1 lb tomato ravioli
  • 4 tbs. butter
  • 1 slice of prosciutto
  • 1 ounce of Robiola cream
  • 1/2 tbs. walnuts
  • Parmigiano Reggiano

Step by Step Instructions

Cook 1 lb tomato ravioli in boiling salted water for 3 minutes, melt 4 tablespoons butter in a pan and brown 1 slice of prosciutto cut into strips. Strain ravioli, mix and serve in a dish with 1 ounce of cream Robiola, 1/2 teaspoon of walnuts and Parmigiano Reggiano.

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